Innkeeper Ale
by Highwoods Brewing

 

Brew Date: 10-23-2017

Malts:

1.0 lb.  Pilsen Light DME

2.2 oz.  Maris Otter

0.8 oz.  Biscuit Malt

0.8 oz.  Crystal 77L

PPG

43 / 43.0

38 / 3.9

34 / 1.2

36 / 1.3

DP

0

140

0

0

Deg L

4

4

60

1

Bill%

80.7

11.3

4.0

4.0

Adjuncts: None

Calc OG: 1.049                BE: 75%                DP: 87                SRM: 6                IBUs: 29                TGW: 1.9 lbs.

Hops:

Amount

3.5g

3.5g

3.5g

Time

60

60

15

%Alpha Acid

4.6

5.9

5.7

Calc IBUs

10

13

6

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 3.5g UK East Kent Goldings and 3.5g Fuggle, boil for 45 min. Add 3.5g Styrian Goldings, boil for 50 min. Add flocculant, boil 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) = 1.048

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.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.010                                                                 ABV = (1.048 - 1.010) x 131.25 = 5.0%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Very nice, refreshing ale. Do again AG.