T&R Theakston Brewery: Old Peculier clone - Brew Your Own

Name: T&R Theakston Brewery: Old Peculier clone - Brew Your Own
Ingredients: 9 lbs. (4.1 kg) English pale ale malt; 3/4 lb. (0.34 kg) torrified wheat (or flaked wheat); 3/4 lb. (0.34 kg) crystal malt (60 °L); 4 oz. (113 g) extra dark crystal malt (150 °L); 5 oz. (142 g) English chocolate malt (450 °L); 3 oz. (85 g) black patent malt; 10 oz. (0.23 kg) golden treacle syrup (15 min.); 5 oz. (0.14 kg) black treacle (15 min.); 7 AAU Northern Brewer hops (60 min.) (0.78 oz./22 g at 9% alpha acids); 2 1/2 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids); 1/4 oz. (7 g) Fuggle hops (dry hop); 1 tsp. Irish moss (15 min.); Wyeast 1028 (London Ale) or White Labs WLP026 (Burton Ale) yeast (2 qt./~2 L yeast starter); 3/4 cup (150 g) dextrose (if priming)

byo.com

The beer that made Masham, England, famous, Old Peculier is rich, dark and smooth tasting, with a character all of its own. Glorious, rich, full of flavor, but

View full recipe on byo.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at byo.com.

Share this recipe:

Cooking tools:

Mash tun
Lauter tun
Nylon steeping bag
Kitchen scale
Instant-read thermometer
Carboy
Stockpot
Wooden spoon
Whisk
Measuring cup
Measuring spoon
Bottle
Stove
Pot
Mixing bowl
Ladle

Ingredients

9 lbs. (4.1 kg) English pale ale malt
3/4 lb. (0.34 kg) torrified wheat (or flaked wheat)
3/4 lb. (0.34 kg) crystal malt (60 °L)
4 oz. (113 g) extra dark crystal malt (150 °L)
5 oz. (142 g) English chocolate malt (450 °L)
3 oz. (85 g) black patent malt
10 oz. (0.23 kg) golden treacle syrup (15 min.)
5 oz. (0.14 kg) black treacle (15 min.)
7 AAU Northern Brewer hops (60 min.) (0.78 oz./22 g at 9% alpha acids)
2 1/2 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
1/4 oz. (7 g) Fuggle hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale) or White Labs WLP026 (Burton Ale) yeast (2 qt./~2 L yeast starter)
3/4 cup (150 g) dextrose (if priming)