Welsh Strong Cask Ale 5 gallon - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Welsh Strong Cask Ale 5 gallon

245 calories 24.2 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Old Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Ben
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday May 25th 2025
1.074
1.017
7.5%
40.1
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Light5 lb Liquid Malt Extract - Light 35 4 39.2%
1 lb Honey1 lb Honey 35 2 7.8%
6 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 27.5%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.9%
1 lb United Kingdom - Wheat1 lb Wheat 37 2 7.8%
1 lb Ireland - Stout Malt1 lb Stout Malt 37 2 7.8%
12 oz United Kingdom - Brown12 oz Brown 32 65 5.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.09 25%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 9.32 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.2 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 160 °F 5 min 7.49 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Allspice Spice Boil 10 min.
6 tsp Ginger Spice Boil 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.98 g | 27.9 qt) 6.33 25.3  
Mash volume with grains (equipment estimates 6.98 g | 27.9 qt) 6.87 27.5  
Grain absorption losses (steeping) -0.84 -3.4  
Volume increase from sugar/extract (early additions) 0.51 2  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.33 25.3
Equipment Profile Used: System Default
 
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 ;-)>
Last Updated and Sharing
 
4
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-05-25 01:02 UTC