Codename : Mountain Portage Honey Amber Alethorpe
For Fathers’s Day this year, I got Home Brew Beer by Greg Hughes from my family. I had most of the ingredients in stock, with some minor substitutions. So I adapted this one for the Mountain Portage series.
- 1 lb 14 oz Maris Otter malt
- 4 oz Amber malt (38L)
- 2 oz Caramel malt (120L)
- 0.20 oz Challenger hops at 60 minutes
- ¼ Whirlfloc tablet (optional) at 10 minutes
- 0.20 oz Centennial hops at 5 minutes
- 2.5 oz honey at 5 minutes
- 0.02 oz Centennial hops at 0 minutes
- 4 ml Nottingham ale yeast
Anticipated IBU : 34
Anticipated ABV : 6.0%
Target OG : 1.058
Target FG : 1,012
Brewhouse (in)efficiency : 65%
Prepare 6.1L strike water, 154F
Add the milled grains to the bag.
Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for SG 1.043.
Calibrate the sonic screwdriver.
Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
Bring wort up to 205F.
Set the timer for 60 minutes. Add hops, Whirfloc and honey as prescribed above. Looking for SG 1.058.
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 3-4 weeks. You can crack one open early, but you might be disappointed. You have been warned.
- Pre-boil SG 1.042, Post-boil SG 1.059
- I did my own research, I encourage you to do your own. The addition of honey at 5 minutes was from the original recipe. If you want less honey flavour, but want the sugar addition for potential ABV, try change it to 20 minutes remaining in the boil.
Tasting Notes to follow
Brew day : 7-Jul-202