An Ankoù
Landlord.
All this talk of Carlsberg taking over Marstons got my thirst up for a pint or seven of Old Thumper (Ringwood). I've got details going back to Protz' first edition of The Beer Drinkers Almanac and it's one of those beers that seems to have changed little by little. The first description uses 92% Maris Otter and wheat flour hopped with Worcester Goldings. This gets changed to 90% MO, 6% Torrefs ied Wheat and 4% Crystal and Chocolate (proportions not specified, Bittered with Challenger EKGs and Pilgrim with EKGs for late hops. Wheeler puts strange things in the formulation so I've dismissed his contribution. All pre-takeover (by Marston's) recipes state the OG to be 1058. It wasn't, in the days before abv wa Crystal s the measure of a beers strentgth it was described as 1058-1061. Fortunately I've drunk enough gallons of Old Thumper, in The Old Thumper, Westbourne, and elsewhere to know exactyy how it should be so here goes:
90% Maris Otter
6% Torrefied Wheat
3% Crystal 150 ebc
1% Chocolate malt
Bittered with Challenger to 15 IBUs and Worcester Goldings to 20 IBUs giving 35 IBUs by the method provided by Wheeler in his early literature (and Brupaks guide to hops, which actually gives some bitterness (eat your tiny hearts out Tinseth et al)
Late additions of EKGs at -10 mins and -5 mins at rate of 20g in 20 litres respectively.
Ringwood Yeast.
Wallop.
Edit:
Forgot to mention that I intend making exactly the same recipe tomorrow but with Chevallier malt instead of MO. It's supposed to have a "maltier" flavour so sounds ideally suited to the style.
90% Maris Otter
6% Torrefied Wheat
3% Crystal 150 ebc
1% Chocolate malt
Bittered with Challenger to 15 IBUs and Worcester Goldings to 20 IBUs giving 35 IBUs by the method provided by Wheeler in his early literature (and Brupaks guide to hops, which actually gives some bitterness (eat your tiny hearts out Tinseth et al)
Late additions of EKGs at -10 mins and -5 mins at rate of 20g in 20 litres respectively.
Ringwood Yeast.
Wallop.
Edit:
Forgot to mention that I intend making exactly the same recipe tomorrow but with Chevallier malt instead of MO. It's supposed to have a "maltier" flavour so sounds ideally suited to the style.
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