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The Brewing Forum • View topic - Manfield Old Baily recipe

Manfield Old Baily recipe

IPA, Pale Ales And Bitters, Mild, Brown Ales, Old Ale, Porter & Stouts etc

Manfield Old Baily recipe

Postby foxbat » Wed Sep 28, 2016 08:56

I spent many a fuzzy night drinking Mansfield Old Baily down at the old Canal Tavern in Nottingham in the early 90's before they knocked it down in favour of the new headquarters of the local evening post. A great beer as I remember it and one I'd like to try to replicate as a Christmas brew.

Does anyone here have a clue as to the recipe? I saw a guess on another forum but no reports back from anyone who brewed it.
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Re: Manfield Old Baily recipe

Postby big_al » Wed Sep 28, 2016 15:26

I will watch this with interest

Fermenting Hobgoblon clone AG#2
Dry Hopping MO/Citra smash AG#1
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Re: Manfield Old Baily recipe

Postby robwalker » Wed Sep 28, 2016 15:28

From that what will remain nameless

80-802% Pale Malt, 18-20% Invert Sugar. Hops: Fuggles, Dry Hops: Fuggles or Styrian Goldings. IBU 29-30. EBC 28.

From Les Howarth, The Home Brewer's Recipe Database, his source: R Protz - Real Ale Almanac

802% pale malt seems a lot to me
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Re: Manfield Old Baily recipe

Postby foxbat » Wed Sep 28, 2016 16:04

That's the recipe I've seen quoted elsewhere, complete with typo ;) A tad vague but then so's my memory and I can always mess with a calculator to get the hop and grain quantities to match the IBU/EBC. I guess Nottingham yeast is the best one to try for this. If nothing more is known then I'll try this in a couple of weeks when my fermentation fridge is free.
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Re: Manfield Old Baily recipe

Postby Kyle_T » Wed Sep 28, 2016 16:11


Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
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Re: Manfield Old Baily recipe

Postby robwalker » Wed Sep 28, 2016 16:16

Nottingham is a pretty boring but reliable yeast, I'd sooner use a proper northern ale yeast, failing that a dry yeast with nice esters like the new Danstar ESB yeast.
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Re: Manfield Old Baily recipe

Postby foxbat » Fri Sep 30, 2016 08:49

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Re: Manfield Old Baily recipe

Postby foxbat » Thu Nov 10, 2016 21:59

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Re: Manfield Old Baily recipe

Postby foxbat » Thu Nov 10, 2016 22:36

I'm tempted to stray from the recipe and adjust to include 10% or so flaked oats. That'll raise the FG and take the 'character' of the beer in the right direction in my opinion. Thoughts?
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Re: Manfield Old Baily recipe

Postby jkp » Fri Nov 11, 2016 10:59

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Re: Manfield Old Baily recipe

Postby rlemkin » Fri Nov 11, 2016 15:07

I think the Danstar ESB yeast would be good for this if you're looking for a dry yeast. It's reportedly a pretty poor attenuator and looks like it cannot ferment maltotriose, but given all that sugar it would finish higher than most others and closer to where you might want. Perhaps!
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Re: Manfield Old Baily recipe

Postby foxbat » Fri Nov 11, 2016 17:13

The only yeast I have in stock at the moment is some liquid Wyeast 1469 and a sachet of dry S-05 and I do need to get this going at the weekend so I think it'll be the 1469. Now I'm torn between whether to just wing it and hope that Beersmith is wrong about the 1.008 FG or reduce that sugar percentage and compensate with something less fermentable like flaked oats.

Anecdotally Beersmith estimated 1.008 on my last brew with S-05 yeast and it actually came out at 1.010 so I'm not sure about how accurate it really is.
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