For those of you unfamiliar with the Lucci Cup, it is a competition within the greater British Beerfest competition. A club member throws out a style and a recipe and a separate prize is given to the winner of that category. The Lucci Cup is normally categorized by a high number of entries for style, bragging rights and copious amounts of trash talk. You do not have to use the recipe given below, it is just a suggestion.
This year the category is the new BJCP 2015 17A British Strong Ale. Guidelines here Below is Richard Sheppard’s challenge and rant.
Last year we had a British style that is no longer in the 2015 guidelines, so this year I chose one of the new styles, 17A British Strong Ale. Don’t know what that is? Well there is an app for that. Basically, it is an old ale that has hop character and isn’t old.
I know what your thinking, “I’m too busy trying to perfect my Strawberry Lime er Rita clone” or if your like Jeff Berry “I don’t brew anything above 1.045 because I’m scared of yeast starters.” Well this is a Big Boy Beer I can understand if your skeer’d. Especially, since I’ve pretty much dominated the Strong Ale category the last few years “1st BBF 2015 English Barleywine”, “1st Ohio State Fair 2015 American Barleywine”, “Best of Show BBF 2012 Old Ale”. Lucci Cup will be a nice addition to my trophies.
Anyway it’s a great competition, enter for feedback, enter because you think you can win, enter to support the club, enter because you got a score sheet back from me saying your “Beer Sucked” and you want to prove me wrong. Just enter. To make it interesting I’ll even bend the rules to allow you so called “pro-brewers” to enter and show what you’ve got. Frank Barickman, Brian Mathias. What’s up?
This recipe is from Brewing Network’s Can You Brew it show. Original podcast here
Fuller’s 1845 CYBI
British Strong Ale (17 A)
Type: All Grain
Batch Size:6.00 gal
Boil Time: 60 min
Efficiency: 70.00 %
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 45.5 IBUs
Est Color: 14.3 SRM
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 11 lbs 12.0 oz | Pale Malt, Maris Otter (3.0 SRM) | Grain | 1 | 79.9 % |
| 1 lbs 7.6 oz | Amber Malt (24.0 SRM) | Grain | 2 | 10.0 % |
| 1 lbs 7.6 oz | Crystal, Dark (Simpsons) (80.0 SRM) | Grain | 3 | 10.0 % |
| 2.12 oz | Goldings, East Kent [5.00 %] – Boil 60.0 min | Hop | 4 | 37.2 IBUs |
| 1.76 oz | Goldings, East Kent [5.00 %] – Boil 15.0 min | Hop | 5 | 8.3 IBUs |
| 1.0 pkg | English Ale (White Labs WLP002 or Wyeast 1968 | Yeast | 6 | – |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 22.38 qt of water at 159.8 F | 148.0 F | 75 min |
Fermentation
Pitch at 63F free rise to 68F