Codename : Westfort Fog Alethorpe

A previous fog brew turned out with good success, so I am trying another variation with an American Pale Ale (APA). Along with the mash in of grain, steep in Earl Grey tea, then during the boil introduce lactose to emulate a London Fog tea. To use up base malts, I combined pilsner and Golden Promise, thereby adding this one to the helter-skelter series


  • 1 lb 1 oz Pilsner malt (2L)
  • 9 oz Golden Promise malt (2.4L)
  • 3 oz oatmeal
  • 1.5 oz Crystal medium malt (67L)
  • 1 oz Roasted Barley malt (400L)
  • 1/4 Campden tablet when preparing strike water (optional)
  • 0.2 oz Chinook hops at 30 minutes
  • 2 oz Turbinado sugar at 20 minutes
  • 2 oz Lactose sugar at 20 minutes
  • 1/4 tsp Whirlfoc (optional) at 15 minutes
  • 0.2 Cascade hops at 10 minutes
  • 0.2 UK Cascade hops at 0 minutes.
  • 3 ml Safale English dry ale yeast.

Vital Stats

BJCP Style : American Pale Ale
Anticipated ABV : 5.4%
Anticipated IBU : 41
Anticipated SRM : 8

Pre-boil SG : 1.046
Post-boil SG : 1.075
Original SG : 1.055
Target SG : 1.014
Brewhouse (in)efficiency : 70%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 5.3L strike water at 122F.
  • Add the milled grains to the bag.
  • Add the tea bags to the hot water, remove after about 20 minutes, or when the aroma of bergamot reaches your nose.
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Stir occasionally.
  • Raise the temperature to 158F, set the timer for 30 minutes.
  • 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, sugars and Whirlfoc, 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.
  • Add one litre of water for the top-up to the carboy.
  • Put the airlock on the carboy.
  • Store in a cool dark place for primary fermentation for 10-14 days.

Bottling Day


Mash and steep the grain and Earl Grey Tea together

Brew Notes

  • The oatmeal addition helps enrich the fogginess of the beer.
  • I got a little over-zealous adding the top-up water, anticipated ABV is 5.1%

Brew day : 24-Oct-2023