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.
- 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%
- 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.
- 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.
- Preferably conduct bottle conditioning for at least 4 weeks.
- Pre-boil SG, 1.029, post-boil SG, 1.049.
Brew day : 2-Jun-2022
Bottling day : 16-Jun-2022