Manfield Old Baily recipe

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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

robwalker wrote: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 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

Kyle_T wrote:
robwalker wrote: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


OG 1045


The 20% invert sugar and the choice of yeast makes this one a difficult one to achieve. If 20% is really required to get the right levels of caramel flavours then the yeast attenuation is going to be crucial to avoid a very bitter and very strong result.

I had a quick play with Beersmith using a full body mash profile and either of WLP037 (Yorkshire Square) and Wyeast 1469 (West Yorkshire) came out with an FG around 1.008. This would be too bitter and probably too strong to match the original. As I remember it this was not a dry beer at all and an ideal FG would be 1.014 or so with an ABV of 4.4% before conditioning.
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Re: Manfield Old Baily recipe

Postby foxbat » Thu Nov 10, 2016 21:59

I've decided to have a go at this at the weekend. Here's the proposed recipe designed in BeerSmith:

Code: Select all
Recipe Specifications
--------------------------
Boil Size: 28.81 l
Post Boil Volume: 25.97 l
Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.17 l
Estimated OG: 1.043 SG
Estimated Color: 23.8 EBC
Estimated IBU: 28.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.30 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         2        82.5 %       
0.70 kg               Invert Sugar (150.0 EBC)                 Sugar         3        17.5 %       
40.00 g               Fuggle [4.60 %] - Boil 60.0 min          Hop           4        20.9 IBUs     
20.00 g               Fuggle [4.60 %] - Boil 15.0 min          Hop           5        5.2 IBUs     
20.00 g               Fuggle [4.60 %] - Boil 5.0 min           Hop           6        2.1 IBUs     
1.0 pkg               West Yorkshire Ale (Wyeast Labs #1469)   Yeast         7        -


I'll probably chuck in 40g of Styrian Goldings for dry hopping as well.

BeerSmith estimates an FG of 1.008 with a full body mash profile of 69C. Any tips for raising the FG a couple of points?
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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

foxbat wrote:BeerSmith estimates an FG of 1.008 with a full body mash profile of 69C. Any tips for raising the FG a couple of points?


I think a yeast like West Yorkshire will only give you 67-71 AA% according to the Wyeast website HERE. That would give you FG~1.011

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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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