Brew Date: 01-04-2018
Malts:
1.5 lb. Pale Ale Malt
0.5 lb. Munich 10L
3.0 oz. Flaked Oats
3.0 oz. Flaked Wheat
2.0 oz. Red Wheat
2.0 oz. Aromatic
2.0 oz. Roasted Barley
1.0 oz. Rice Hulls
PPG
36 / 40.5
35 / 13.1
32 / 4.5
36 / 5.0
37 / 3.5
36 / 3.4
25 / 2.3
0 / 0
DP
85
40
0
0
180
0
0
0
Deg L
30
10
1
2
3
19
550
0
Bill%
60.7
12.3
9.0
4.5
4.5
4.5
4.5
0
Adjuncts: 3.0g Juniper Berries, 3.0g Bitter Orange Peel, 2.0g Crushed Coriander, 1 tbs Dried Rosemary, 1/4 tsp Ground Cloves, 1 bay leaf (15 min)
Calc OG: 1.072 BE: 75% DP: 62 SRM: 30 IBUs: 37 TGW: 2.75 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 5g Columbus, boil for 30 min. Add 6g Perle, all adjuncts, boil for 5 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.072
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks. Rack to secondary. Allow 1 more week.
Bottling:
After 3 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.021 ABV = (1.072 - 1.018) x 131.25 = 7.1%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Medieval style ale with herbs and spices. Tasty.