Welsh Strong Cask Ale 5 gallon Beer Recipe | Extract Old Ale by Arrrrg | Brewer's Friend
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Welsh Strong Cask Ale 5 gallon

198 calories 19.8 g 12 oz
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: 1.086 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Arrrrg
Rating:
4.00 (1 Review)

Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Wednesday December 28th 2016
1.060
1.014
6.1%
33.7
10.1
n/a
57.66
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 3.33 / lb
9.99
35 4 27.9%
1 lb Honey1 lb Honey 7.99 / lb
7.99
35 2 9.3%
4 lbs / 17.98
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
3.50 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 2.69 / lb
9.42
38 3.75 32.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 2.69 / lb
1.35
33 1.8 4.7%
1 lb United Kingdom - Wheat1 lb Wheat 2.19 / lb
2.19
37 2 9.3%
1 lb Ireland - Stout Malt1 lb Stout Malt 1.99 / lb
1.99
37 2 9.3%
0.75 lb United Kingdom - Brown0.75 lb Brown 3.19 / lb
2.39
32 65 7%
17.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops 3.69 / oz
3.69
Pellet 5 Boil 60 min 13.76 25%
1 oz Fuggles1 oz Fuggles Hops 4.29 / oz
4.29
Pellet 4.5 Boil 20 min 7.5 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops 3.69 / oz
3.69
Pellet 5 Boil 10 min 4.99 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops 3.69 / oz
3.69
Pellet 5 Whirlpool at 160 °F 5 min 7.49 25%
4 oz / 15.36
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Allspice Spice Boil 10 min.
1.50 oz Ginger 1.00 / oz
1.50
Spice Boil 10 min.
1 oz Irish Moss Fining Boil 5 min.
1.50
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
5.49 / each
5.49
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
5.49 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
 
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: 2023-01-04 21:01 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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