Ten Penny Ale

[nelstrodomus]

One of my favorite beers, brewed right in East Hartford CT. Anyone familiar? If so, anyone ever tried to clone it?

[bernman]

I like Ten Penny Ale too. Have you tried the reserve, its good. I have not tried to clone Ten Penny Ale. I have only been brewing a couple of years now, still extract, will get into AG next year.

[newportstorm]

Old Burnside hasn't excited me. And many of their latest releases in the 1L swingtops have been quite overpriced. I'll enjoy a Ten Penny on draft if that's a bar's craft beer stand-by, but other than that.....rarely.

[nelstrodomus]

It appears as though Olde Burnside is a 50/50 regarding people's experiences with them. Personally, I love the beer and intend on having it as a guest tap at my house at all times, I find it incredibly drinkable as a session ale, plus my girlfriend likes it so it's a good idea to make the SWMBO happy.

I find their dirty penny to be good, but nothing special, however, I'm a huge fan of their Christmas Ale that they put out every year.

Back to the original question, does anyone have a recipe or a similar ale that they've made?

[bernman]

In case you do not get BYO. The recent issue has a clone recipe for Ten Penny Ale. I have not tried it yet but will once my wife and I move in a few months and my brew equipment comes out of storage. I was looking at the Olde Burnside site the other day and you can buy well water there for $.50 a gal. If I make the clone I plan on buying some of their water to make the clone.

Bern

[nelstrodomus]

dustin off a thread.

please post the recipe, thanks!

[bernman]

OG= 1.056 FG= 1.014
IBUs = 29 SRM = 13 ABV = 5.5 %

3.3lbs Mutons light, unhopped, liquid extract
2lb light DME
2lb 2-row pale malt
11 oz carastan malt (65 L)
3 oz Weyermann German wood smoked malt
1.5oz crystal malt (150 L)
1 oz roasted barley
8.1AAU Centennial hops (.85oz/ 24g of 9.5% alpha acids) 45 min
½ tsp yeast nutrient (last 15 min)
½ tsp Irish moss (last 30 min)
White Labs WLP013 (London Ale) or Wyeast 1968 (London ESB) yeast
.75 cup of corn sugar for priming

Steep the crushed grain in 2 gal water at 154 F for 30 minutes. Remove grains and rinse with 2 qts hot water. Add liquid and dry extract and boil for 90 minutes. Add hops at times indicated. Add wort to fermenter and add enough cool water to equal 5 gallons. Cool wort to 75 F and pitch yeast and aerate well. Allow the beer to cool to 66 F. Hold that temp until fermentation is complete.

All-grain option:
Single step infusion mash using 11lbs. 2-row pale malt. Mix crushed grains with 3.75 gallons 168 F water to stabilize at 154 F for 60 minutes. Sparge with 175 F water. Collect approx 6 gallons of wort and boil 90 minutes. Reduce single hop addition to .75 oz Centennial hop pellets (7.1 AAU).

*Note: if using soft or bottled water add 1tsp of brewing salts last 10 minutes of boil. A cooler fermentation may reduce esters.