Target Water Profile: Edinburgh (Scottish Ale, Malty Ale)
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 ;-)>
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Last Updated: 2017-01-19 18:33 UTC
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