County Beermakers - Recipe page

Litchfield October Beer (1744)

per Gallon

OG 110

Before temperature control became common after 1820, ale brewers stopped brewing during the summer months. Strong beers, made in October with fresh malt and hops and matured over winter, provided stable beers for use the following summer. They could be used as made, or watered down to lighter beers. A very good Barley Wine with an individual flavour.

	4 lb Pale Malt
	1 3/4 oz Goldings Hops
	4 oz each of Oatmeal, Ground Peas, Ground Beans and Ground Wheat

	Method No. 2(b) but first cook the adjuncts at the boil for 10 minutes before adding to the stiff mash made with the pale malt.

	Mature for at least a year.