This homebrew recipe and excerpt are featured in the March/April 2023 Zymurgy magazine article “Re-Creating the Past: Discovering the Beers of Early 20th Century America.” Check out Zymurgy online for more information on this recipe’s materials and processes.
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Peter Symons created this modern version of an American sparkling ale based on an original recipe dating back to September 6, 1904.
The origins of American sparkling ale, sometimes called cold sparkling ale (remember: nothing is new!) around the turn of the 20th century, seem to lie in the need for ale breweries to have a product to compete with later beers.
The original method was to make a blend of stored and mature ale, with lager kraeusen and so to create a brew that to all appearances was lager beer, but of a decided ale flavor and character. This type of ale was served in bottles as well as on draught.
The requirements for Sparkling Ale included; to brew an ale more palatable, good foam stability, palate-fullness, sparkling to the eye, chill proof, with an appreciable fineness of flavor and aroma of hops and malt, and the characteristic esters of top fermented beers.
This homebrew recipe and excerpt are featured in the March/April 2023 Zymurgy magazine article “Re-Creating the Past: Discovering the Beers of Early 20th Century America.” Check out Zymurgy online for more information on this recipe’s materials and processes.
* * *
Peter Symons created this modern version of an American sparkling ale based on an original recipe dating back to September 6, 1904.
The origins of American sparkling ale, sometimes called cold sparkling ale (remember: nothing is new!) around the turn of the 20th century, seem to lie in the need for ale breweries to have a product to compete with later beers.
The original method was to make a blend of stored and mature ale, with lager kraeusen and so to create a brew that to all appearances was lager beer, but of a decided ale flavor and character. This type of ale was served in bottles as well as on draught.
The requirements for Sparkling Ale included; to brew an ale more palatable, good foam stability, palate-fullness, sparkling to the eye, chill proof, with an appreciable fineness of flavor and aroma of hops and malt, and the characteristic esters of top fermented beers.
Ingredients:
- MALTS & ADJUNCTS
- 6.5 lb. (2.95 kg) Crisp Chevalier malt
- 3.7 lb. (1.68 kg) Crisp flaked maize
- 0.4 oz. (12 g) Bairds black malt
- HOPS
- 0.5 oz. (13 g) US Cluster, 7% a.a. @ 75 min
- 1 oz. (27 g) US Cluster, 7% a.a. @ 45 min
- 0.85 oz. (24 g) US Cluster, 7% a.a. @ 15 min
- 1.1 oz. (32 g) US Cluster, dry hop 5 days (optional)
- YEAST
- White Labs WLP023 Burton Ale Yeast
- WATER
- Ca 50 ppm, Mg 10 ppm, Na 15 ppm, SO4 75 ppm, Cl 63 ppm, HCO3 40 ppm
- ADDITIONAL ITEMS
- 1 tablet Whirlfloc @ 5 min
Specifications:
Yield: 6 US gal. (23 L)
Original Gravity: 1.050 (12.5°P)
Final Gravity: 1.011 (2.8°P)
ABV: 5%
IBU: 45
SRM: 4.6
Directions:
Mash at 151°F (66°C) for 60 minutes. Sparge at 171°F (77°C). Boil 75 minutes, adding hops and Whirlfloc as indicated.
Pitch yeast at 59°F (15°C) and let rise to 70°F (21°C). When terminal gravity is reached, condition and add finings (e.g., Biofine Clear) and store at 34–36°F (1–2°C) for at least 6 days.
Carbonate beer to approximately 2.5 vol. (5 g/L) CO2.
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