Today’s is a very special recipe: the legendary Allsopp Arctic Ale. A beer genuinely brewed for Arctic expeditions. It’s courtesy of Chris Bowen, who put it together from Admiralty victualling records.
Chris did his own expedition to the Arctic some years back, brewing a version of Arctic Ale as part of the trip. I did a long interview with him about the expedition and the film made about it. I’ll be posting it on YouTube when I have time to edit it.
The recipe is surprisingly complicated for the mid-19th century. With no fewer than six types of malt. Including three types of roast malt. Which leaves it pretty damn dark. I’m most surprised by the presence of wheat malt. Which wasn’t very usual back then.
The sugar is also a shock. As this wasn’t usually legal in the UK at the time. However, this being an export beer might explain that.
The hops are all Goldings. And the boil quite short, considering the gravity. The dry hopping is totally insane.
I would expect this beer to be aged at least six to twelve months.
| 1852 Allsopp Arctic Ale | ||
| pale malt | 20.25 lb | 69.42% |
| wheat malt | 1.75 lb | 6.00% |
| crystal malt 80 L | 1.67 lb | 5.73% |
| amber malt | 1.67 lb | 5.73% |
| brown malt | 1.33 lb | 4.56% |
| chocolate malt | 0.75 lb | 2.57% |
| Demerera sugar | 1.75 lb | 6.00% |
| Goldings 60 mins | 6.75 oz | |
| Goldings 30 mins | 4.25 oz | |
| Goldings 15 mins | 2.25 oz | |
| Goldings dry hops | 12.00 oz | |
| OG | 1130 | |
| FG | 1032 | |
| ABV | 12.96 | |
| Apparent attenuation | 75.38% | |
| IBU | 81 | |
| SRM | 34 | |
| Mash at | 156º F | |
| Sparge at | 168º F | |
| Boil time | 60 minutes | |
| pitching temp | 67º F | |
| Yeast | Irish Ale (Wyeast Labs #1084) | |
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