Codename : Strong Apethorpe Ale
With previous successes at improving my technique, and hitting the proper start gravity, I decided to try a British Strong Ale with a little more alcohol content.
- 2 Lb 3 oz Maris Otter Malted Barley
- 1 oz Roasted Barley (300L)
- 1 oz Rye Malt
- 1 oz Caramel Malt (120L)
- 0.1 oz Cascade hops at 90 minutes
- 0.1 oz Challenger hops at 60 minutes
- 0.1 oz Challenger hops at 20 minutes
- ¼ Whirlfloc tablet at 15 minutes (optional)
- 4 ml Nottingham dry ale yeast
Anticipated IBU : 36
Anticipated ABV : 5.9%
Target OG : 1.060
Target FG : 1.015
(Attempted) Brewhouse (in)efficiency : 67%
- Prepare 9.5L strike water, 154F.
- Add the grains to the bag.
- Calibrate sonic screwdriver. (I keep adding this as a reminder, as it did go out of alignment since last use)
- Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.029
- Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
- Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210 F.
- Set the timer for 2 hours. Add hops and Whirlfloc at the prescribed time above. Looking for a minimum SG 1.060
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast
- Store in a cool place for primary fermentation for 14-21 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 2-4 weeks.
- Pre-boil SG 1.029 was achieved by adding about 15 more minutes to the steep.
- Post-boil SG 1.061 was achived by adding about 15 mores minutes to the boil.
- I had gone rogue with my arrogance and just upped my brewhouse efficiency up to 67%, that is what possibly required the extra time. I will dial back to 66%.
This has a good malty taste, nice finish. A little sweeter than I prefer, considering not enough finishing hops were used, this is to be expected.
Brew day : 15-Apr-2022
Bottling day : 29-Apr-2022