Old Arrogant (Brit Mollifier)

Directions for use: Pour 2 litres into oral opening of the arrogant Brit. Empty Brit overflow into toilet at regular intervals. Brit should become pliant. If arrogance persists, repeat with one liter at a time until desired pliance is achieved.

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	Old Arrogant (Brit Mollifier)		Style:	English Old/Strong Ale
Type:	All grain		Size:	22.3 liters
Color:	35 HCU (~17 SRM)		Bitterness:	32 IBU
OG:	1.057		FG:	1.012
Alcohol:	5.9% v/v (4.6% w/w)
Water:	Soft charcoal filtered water, treated with 2 teaspoons of gypsum, 1 teaspoon of calcium carbonate for the mash. One teaspoon of gypsum in the sparge water.
Grain:	1.67kg American 2-row 1.1kg German Pilsner 0.5kg American Munich 0.5kg Wheat malt 0.5kg 2-row, toasted at 350 deg for 20 minutes 0.56kg British crystal 95-115L
Mash:	66% efficiency
	30 minute protein rest at 132°F. Then addition of boiling water and heat, to raise the mash to 152°F. This is maintained over 90 minutes, but is allowed to fall to 145°F and then raised again a couple of times.
Boil:	90 minutes	SG 1.049	26 liters
	454g Brown sugar 454g Molasses
	Hops are added at the time the wort first flows into the boiler, after recirculation. This is "first-wort hopping".
Hops:	23g Fuggles (5.1% AA, 90 min.) 23g Kent Goldings (6.1% AA, 90 min.)
Yeast:	English Ale Yeast Wyeast #1318, London Ale III.
Log:	Brew date: June 16, 2001 Fermentation temperature in the mid 60's due to "wet T-shirt" evaporation. Rack date: June 26, 2001 Bottling date: July 14, 2001
Carbonation:	3/4 cup of brown sugar
Tasting:	I have been drinking this for 18 months. It is a lovely ale, and it goes well with foods that complement it's molasses flavor. I have been told it reminds people of Theakston's Old Peculiar, but with more molasses taste.

Recipe posted 12/15/02.