Welsh Strong Cask Ale 5 gallon

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 ;-)>