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Welsh Strong Cask Ale 5 gallon

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

Calories: 212 calories (Per 12oz)
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1.064
1.015
6.43%
32.58
10.15
n/a
 
Brew Log History

Target 60°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
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 lbUnited Kingdom - Maris Otter Pale383.7531.1%
0.5 lbFlaked Barley322.24.4%
0.5 lbAmerican - Carapils (Dextrine Malt)331.84.4%
1 lbUnited Kingdom - Wheat3728.9%
1 lbIreland - Stout Malt3728.9%
0.75 lbUnited Kingdom - Brown32656.7%
 
Hops
Amount Variety Type AA Use Time IBU
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 13.15
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 7.17
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.77
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 160 °F 5 min 7.49
 
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
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 ;-)>
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Last Updated: 2017-01-19 18:33 UTC
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Arrrrg 01/18/2017 at 06:38pm
4 of 5

15th Century approximation of Welsh Ale, Cask stye, of the Bragawd tradition.
Similar to Tintern Abbey or Ceridwen ales.



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