Other than the Munich base malt, the grist has a very London look about it, with the combination of brown and black malt. And not just a little brown malt, but rather a lot of it. Between them, the roasted malts account for almost 25% of the grist. Easily enough to have a significant impact on the flavour of the finished beer.
British influence can be seen in the hopping, too. Both in the rate – which is far higher than in their other beers – and in the type of hops. As there are some simply described as “EK”. Which I’ve assumed are something Goldings-like.
Was this lagered? I really don’t know. There is a possibility that, rather than being cold lagered, it was aged at cellar temperature. Either could have happened.
| 1873 Ny Carlsberg DBS | ||
| Munich malt 10L | 13.75 lb | 77.46% |
| brown malt | 3.00 lb | 16.90% |
| black malt | 1.00 lb | 5.63% |
| Saaz 150 mins | 4.00 oz | |
| Saaz 60 mins | 4.00 oz | |
| Goldings 30 mins | 4.00 oz | |
| OG | 1072 | |
| FG | 1024 | |
| ABV | 6.35 | |
| Apparent attenuation | 66.67% | |
| IBU | 120 | |
| SRM | 40 | |
| Mash double decoction | ||
| Boil time | 150 minutes | |
| pitching temp | 45º F | |
| Yeast | Wyeast 2042 Danish lager | |
| Mash in at 35º C (95º F) | 5 minutes |
| Warm whole mash to 52º C (126º F) | 20 minutes |
| Rest whole mash at 52º C (126º F) (protein rest) | 15 minutes |
| Draw off first mash and without a rest bring to the boil | 30 minutes |
| Boil first mash | 10 minutes |
| The rest of the mash remains at 52º C (126º F) | 40 minutes |
| Mash at 70º C (158º F) | 25 minutes |
| Rest whole mash at 70º C (158º F) (saccharification rest) | 30 minutes |
| Draw off second mash and without a rest bring to the boil | 15 minutes |
| Boil second mash | 10 minutes |
| Mash at 76º C (169º F) and mash out | 20 minutes |
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