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TMA-1 Cornish Tin Miners’ Ale

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 This is a home-brewed beer that is something like our ancestors may have enjoyed before they left Cornwall in the mid to late 1800s.

It is based on an English Special Bitter or Extra Special Bitter style.  Don’t let the name of the style scare you off…the bitterness is present, but much more subdued than the modern craft beer hop monsters.

It is amber in color, due to some lightly roasted malt in the recipe.  This is also where hints of bread (maybe Cornish Pasty shell?) will be found.

A firm bitterness comes from the traditional East Kent Goldings hops.  This is balanced (maybe slightly over-balanced) by sweetness from some crystal malt in the body.

You may detect a bit of fruitiness, which is a character of the English Ale yeast used to ferment the ale.

The ale is carbonated much less than we are used to in modern American beer.

Yeghes da (“Yeck ez Dah”)! …Good Health!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 90 min 27.6 IBUs 9.8 SRM 1.060 1.015 6.0 %
Actuals 1.058 1.01 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Pale Malt, Maris Otter (Thomas Fawcett) 11.023 lbs 81.51
Caramunich Malt 1 lbs 7.39
Biscuit Malt 8 oz 3.7
Rye Malt 8 oz 3.7
White Wheat Malt 8 oz 3.7

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 1.62 oz 60 min Boil Pellet 5.3
Bramling Cross 0.53 oz 10 min Boil Pellet 7
Bramling Cross 0.53 oz 0 min Boil Pellet 7

Miscs

Name Amount Time Use Type
Protofloc 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Est 5.9%

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BA1 – Burton Ale

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This is the first set of ingredients I’ve ordered that are not from a kit.  The recipe is from Beersmith 2.  I hope to brew it this weekend!

BJCP Guideline: Old Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 34.6 IBUs 6.8 SRM 1.055 1.010 5.9 %
Actuals 1.055 1.013 5.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Extra Special/Strong Bitter (English Pale Ale) 8 C 1.048 - 1.06 1.01 - 1.016 30 - 50 6 - 18 1.5 - 2.4 4.6 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 6.127 lbs 64.75
Caramel/Crystal Malt - 20L 7.9 oz 5.22
Pale Liquid Extract 2.347 lbs 24.81
Brown Sugar, Light 7.9 oz 5.22

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 5.5
Northern Brewer 0.5 oz 60 min Boil Pellet 7.5
Fuggles 0.5 oz 2 min Boil Pellet 5
Fuggles 0.75 oz 3 days Dry Hop Pellet 4.5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 5 min Boil Fining
Polyclar 0.25 oz 1 day Secondary Fining

Yeast

Name Lab Attenuation Temperature
Thames Valley Ale (1275) Wyeast Labs 77% 62°F - 72°F

Mash

Step Temperature Time
Mash In 148°F 75 min

Notes

The Burton Ale yeast was perhaps the most interesting part - it had a very vigorous fermentation - even several days after pitching and foamed quite a bit.

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BeerXML
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I got to brew this on Sunday morning.  It went well!  I used dark brown sugar instead of the light brown called for.  Brew volume started slightly over 6 gallons, but by the time I got it to the fermenter it was around 4.5 gallons (lots of trub and I left a fair amount of wort behind with it).  So I added almost 2 gallons of cold water to the fermenter.  I didn’t boil it first, which was dumb, but we’ll see how that turns out.  The OG was just about perfect (although that was before adding the cold water), so I’m happy with how the (partial) mashing went.  As of this morning, the primary is bubbling happily away.

Sweet wort from partial mash

BA1 Body

BA1 Body

BA1 Head

BA1 Head