Welsh Strong Cask Ale 5 gallon

212 calories 21 carbs
Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Arrrrg
Rating:
41

Calories: 212 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday December 28th 2016
1.064
1.015
6.43%
32.58
10.15
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 26.7%
1 lb Honey1 lb Honey 42 2 8.9%
4 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
3.5 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 31.1%
0.5 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.4%
0.5 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 4.4%
1 lb United Kingdom - Wheat1 lb Wheat 37 2 8.9%
1 lb Ireland - Stout Malt1 lb Stout Malt 37 2 8.9%
0.75 lb United Kingdom - Brown0.75 lb Brown 32 65 6.7%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.15 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 7.17 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.77 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 160 °F 5 min 7.49 25%
 
Other Ingredients
Amount Name Type Use Time
0.5 tbsp Allspice Spice Boil 10 min.
1.5 oz Ginger Spice Boil 10 min.
1 oz Irish Moss Fining Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: CASK      
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
 
Notes

Ref: Wiki Beer in Wales, an approximation of 14th Century Wales Ale.

Grains limited to 8lbs in a 4g boiling pot.

Don't 'squeeze' the grain bag to avoid sharp flavors; this is a more "bread-y style" from the historical transition from mead(honey) to agriculture(grains). Add all grains in 3g water at 160f, wrap in blanket for 1-2hrs, stirring every 20mins or so...iodine test for "doneness".

Liquid extract in the last 10 minutes of boil to keep SRM lighter.

Primary fermentation just 5 days at 60F (wrapped in a blanket)
Rack to secondary (5 gallon bucket with sealed lid*) to lightly carbonate in this "cask".

  • Lid modified with a pick-up tube and valve such that Ale can be lightly carbonated and pressurized in the plastic 5g bucket for DIRECT serving. Yeast will re-pressurize the "cask" (if you don't drain too much of it in one serving). Siphoning to a Growler is also good to have in the 'fridge. A syringe can be used to "fluff" the head of the Ale in a glass (this was popularized with Guinness Stout for a time) Allegedly, Guiness has some history in Wales.....wiki

    Forgive the Carapils; it provides longer lasting 'head' to compensate for the low, natural cask carbonation level.
    The "Brown" gains are to achieve the Minimum SRM, since color is often darker than estimated when I brew....

    -yes, I'm Welsh ;-)>
View Count: 1337
Brew Count: 0
Last Updated: 2017-01-19 18:33 UTC

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