tag:blogger.com,1999:blog-4925979908967050180.post1199451551252319555..comments2022-04-07T07:31:12.569-04:00Comments on The Hop Whisperer: "Hop My Beer" Chinook & Citra Hop Oils - Tasting NotesEric Branchaudhttp://www.blogger.com/profile/15107351232072273246noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4925979908967050180.post-12661294735397473472015-04-24T09:53:52.392-04:002015-04-24T09:53:52.392-04:00Thanks so much! This is great. I'll see what I...Thanks so much! This is great. I'll see what I end up coming up with.Nick Parkerhttps://www.blogger.com/profile/08009782904502725149noreply@blogger.comtag:blogger.com,1999:blog-4925979908967050180.post-56821974318783236212015-04-24T09:51:44.645-04:002015-04-24T09:51:44.645-04:00Nick,
Below is the recipe for Old Peculier as I o...Nick,<br /><br />Below is the recipe for Old Peculier as I originally received it. The caramel syrup is brewer's caramel coloring - similar to what they use in cola for coloring (This is something commonly used in England). I used a combo of Lyle's Golden Syrup and Molasses as a substitute for the Sucrose and Caramel Syrup, along with a splash of Midnight Wheat to make up the rest of the color. I went with Extra Dark Crystal because I like that raisiny character.<br /><br />As far as how close it comes to OP, I'd say this version is a bit closer to a traditional Old Ale with its molasses and dark fruit flavor. To me, Old Peculier drinks a bit more like a dark ESB rather than a traditional Old Ale. I haven't tried to clone OP exactly, but I'd probably use a lighter crystal malt (C-60ish) and maybe try something like D-90 Candi Syrup in place of the molasses in my Old Ale recipe that I posted in the forum.<br /><br />And my choice to change the yeast was simply a personal preference. Everything brewed with WLP037 tastes like Sam Smiths to me. It's not necessarily a bad thing, but not what I was looking for in my beer.<br /><br />Good luck. Let me know if you try this out!<br /><br />-Eric<br /><br />Pale ale malt - 71%<br />Crystal malt (does not specify which) - 3%<br />Torrified wheat - 7%<br />Sucrose - 18%<br />DD Williamson Caramel Syrup - 1%'<br /><br />30 IBU from magnum hops<br />Late hops with fuggle ( does not specify what time to add)<br /><br />Sulphate - 400 mg/l<br />chloride - 200 mg/l<br />calcium - 170 mg/l<br />alkalinity - 25Eric Branchaudhttps://www.blogger.com/profile/15107351232072273246noreply@blogger.comtag:blogger.com,1999:blog-4925979908967050180.post-38695847612041037552015-04-23T11:45:09.025-04:002015-04-23T11:45:09.025-04:00Hey Eric. Didn't know how to contact you excep...Hey Eric. Didn't know how to contact you except to post a comment. Sorry. <br /><br />Anyway, I saw your post recently on the AHA web forum. You posted your recipe for Old Peculiar. Here's the link for your reference: https://www.homebrewersassociation.org/forum/index.php?topic=21314.msg269987#msg269987<br /><br />Anyway, you mentioned the only thing you'd change is the yeast. Wondering if since you've posted that, if there would be other changes you make? Thanks for the recipe.Nick Parkerhttps://www.blogger.com/profile/08009782904502725149noreply@blogger.com