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Several folks from the list
think that i must dislike hopped ales as i have never mentioned any and
mentioned a preference for attempting herbal ales with hops. I got
on the blower to my friend Filby a couple of weeks ago and mentioned this
matter to him and he provided me with the following recipe.
<br> The recipe in question was penned by Mister J. Telsford-Ash
who was apparently from Essex, at least i am told that is where is grave
resides, and lived from 1682 to 1731. I know little else of him other
then that he apparently printed a book about house keeping and child rearing
called "The Contented Home" in 1728 which this recipe appeared in originally
and was subsequently reprinted by a Rev. Cuthbert Ash of Essex, whom i
assume was a descendent, in 1887.
<br> Oh, the measurements are given in imperial measures
and notes follow at the end of the post under the ----------- character
string. This recipe appears to be a no sparge recipe as one is advised
to mash a second time so as to produce a table which one can spice with
a third less hops and herbs then the first running.
<br> I'll follow up this post with one showing how others
have converted this recipe into modern terms shortly.
<br><b>
Strong Porter </b>(1 Firkin)
<p><b>Grist Bill</b>:
<p>Blown or Snap malt: 18 quarts
<br>fyne malt: 12 1/2 quarts
<br>oats: 6 quarts
<p><b>Sugar</b>:
<p>treacle: 4 pounds
<p><b>Hops</b>:
<p>type unspecified beyond "Kentish": 2 cups
<p><b>Herbs:</b>
<p>Spanish juice (i assume licorice): 2 ounces
<br>Lavender: 2 small spoonfuls
<br>Yarrow: 2 ounces
<br>
<br>
<p><b>Production</b>:
<p> A single stage infusion mash using 17 gallons of
"near boiling water" is recommended with a rest time of 2 hours.
During the mash a third of the hops were apparently placed into the mashtun.
The remainder of the hops were added at the start of a 90 minute
boil along with 3/4's of the licorice and all of the Yarrow.
During the last quarter hour of the boil the remainder of the licorice
is added. As the wort begins to cool the Lavender is added.
<br> When the wort is cooled it is transferred to a cask
holding the dregs of a " good strong ale" and the treacle.
After the ale stops working the ale is transferred to a second cask and
allowed to age for no less then 4 months. No mention is made as to
recommended priming levels unfortunately.
<p>-----------------------------------------------------------------------------------
<p> - I am certain that Snap and blown malt have
been out of production for quite sometime and while some English and Welsh
friends make Blown malt at home i have no idea how one would make Snap
malt. I would recommend that one use home smoked brown malt from
one of the English floor maltsters which would provide something close
if not on target.
<br> - Spanish juice seems to have been a reference to
some form of licorice. I would recommend the use of 40
grams of brewing licorice concentrate or 2 ounces of licorice root.
<br> - The question of determining the efficiency of
a brewing system using no sparge production methods can be found at the
Pro Mash home page (www.promash.com). Although i know of no
modern means or references of determining second or third running extraction.
<br> - In terms of hop utilization from mashing i am
quite ignorant so if anyone in the readership can recommend a good reference
it would help in finishing up the conversion of this recipe into modern
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