Codename : Mountain Portage Dork Fog
This is a bit of an experimental batch, wanting to emulate a London Fog Tea, but in beer form. Choosing a low gravity dark mild, steeping in Earl Grey tea bags, finally adding in lactose sugar for the sweetness.
- 1 lb 5 oz Golden Promise malt (2.4L)
- 1 oz Flaked Barley (1.4L)
- 1 oz Caraaroma malt (132L)
- 1 oz Crystal medium (67L)
- 1 oz Pale Chocolate (224L)
- 0.5 oz Chocolate malt (300L)
- 6 bags Earl Grey Tea (last 10 minutes of mash)
- 0.2 oz Sasquatch hops at 30 minutes
- 0.5 oz lactose sugar at 20 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 0.2 oz Sasquatch hops at 0 minutes
- 2 ml London dry ale yeast.
BJCP Style : Dark Mild
Anticipated ABV : 3.4%
Anticipated IBU : 17
Anticipated SRM : 20
Pre-boil SG : 1.028
Original SG : 1.037
Target SG : 1.011
Brewhouse (in)efficiency : 65%
- Prepare 6.4L strike water, 148F.
- 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 148F.
- Stir occasionally.
- 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 up to a boil, 212F, set the timer for 30 minutes. Add hops, lactose sugar, and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 7-10 days.
- Detailed instructions.
- Prepare 0.8 oz corn sugar.
- Bottle condition at least 4 weeks.
- Pre-boil gravity was 1.030 and final gravity was 1.037, anticipated ABV of 3.7%
- I started with 4 tea bags at the last 10 minutes of the mash, I didn’t detect enough bergamot flavour for my liking, so I added 2 more bags to get the subtle flavour I was looking for.
Brew day : 17-Aug-2023