Codename : Mountain Portage Wild Rice Ale

I have returned to another wild rice ale. This one had been prepared to use up most remaining stock, so it is a helter-skelter of ingredients. Since I have brewed this one at Kakabeka Falls, the name is a tribute to the voyageurs who had to get their canoe and gear past the falls using what they called, the Mountain Portage.

Ingredients

• 14 oz pilsner malt
• 5 oz 2 row barley malt
• 3 oz rolled oats
• 2 oz chocolate barley 300L
• 2 oz caramel malt 120L
• 2 oz dark munich malt 8L
• 2 oz rye malt
• 4 oz cooked wild rice
• 0.2 oz East Kent Golding hops at 60 minutes
• 0.2 oz East Kent Golding hops at 15 minutes
• ¼ Whirlfloc tablet at 10 minutes (optional)
• 0.2 Fuggles hops at 0 minutes
• 4 ml Nottingham Ale dry yeast

Anticipated IBU : 30
Anticipated ABV : 4.1%
Target OG : 1.047
Target FG : 1.016
Brewhouse (in)efficiency : 65%

Brew Day

• Prepare 7L strike water, 154F.
• Add the grains & wild rice  to the bag.
• Calibrate sonic screwdriver.
• Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.030
• 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 60 minutes. Add hops and Whirlfloc at the prescribed times above. Looking for a minimum SG 1.047
• 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.

Bottling Day

• Sanitise everything required for bottling.
• Transfer from carboy to bottling pot.
• Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
• Bottle.
• Preferably conduct bottle conditioning for at least 4 weeks. 

Brew Notes

• Pre-boil SG, 1.029, post-boil SG, 1.049.

Brew day : 2-Jun-2022
Bottling day : 16-Jun-2022