hist-brewing: Rowan ale
mprilla at comcast.net
mprilla at comcast.net
Mon Jan 7 00:59:55 PST 2008
Well Guys thanks for your help. I have located some Rowan berry's and I will be brewing my clone soon.
This is my Final recipe and as soon as the Rowanberry's arive I shall brew it. Based on reviews by Michael Jackson and by Stephen Beaumont and information available at Biddy Early as to the ingredients in this beer I have come up with this recipe.
I have located 2 Oz of Fraothogs/Rowanberrys at www.ravensnestherbals.com the owner is Terry Cochran nativesnowbird at yahoo.com and anyone wishing to get Fraothogs/Rowanberrys in order to brew this beer can do so from her for a reasonable price. The Rowanberry's will be used some during the boil and some as a dry spice addition to the secondary. I am going to use them like juniper berries are used in many beer recipes because Rowan berry's are very bitter and are used in lew of hops for flavor and aroma even though some bittering hops are used in this recipe. If anyone cannot get hops at all then they can use more Rowanberry's 1 Oz at 60 min and 1 Oz at 30 min of the boil and not use hops at all for a pure gruit type ale. Possibly even adding more Heather and Sweet Gale/bog Mytle at those times during the boil as well. This can be a flexible recipe for those people who cannot locate hops due to the hop shortage though as written it is intended to be a Replicator/Clone of "Red Bi
ddy".
Please note unlike most Americans I don't make 5 gallon batchs I make 6.5 gallon batchs and this is a partial mash recipe. I can supply an extract with specialty grain recipe or an all grain version upon request.
Thanks for all your help.
Red Biddy Replicator/Clone
Recipe by Mike Prilla
Mprilla at comcast.net
Batch Size (Gal): 6.50 Wort Size (Gal): 6.50
Total Grain (Lbs): 9.69
Anticipated OG: 1.050 Plato: 12.39
Anticipated FG. 1.012 ?
Anticipated SRM: 13.3
Anticipated IBU: 21.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 8.00 lbs. MountMellick LME Ireland 1.035 7 This is two cans of 4 lb unhopped light malt extract from MountMellick an Irish malt
2.6 0.25 lbs. Melanoidin Malt Germany 1.033 35
0.7 1.00 oz. Scottish Peated Malt Scotland 1.038 5
0.7 1.00 oz. Chocolate Malt Great Britain 1.034 475
0.7 1.00 oz. Roasted Barley Great Britain 1.029 575
5.2 0.50 lbs. Crystal 55L Great Britian 1.034 55
7.7 0.75 lbs. Maris Otter Great Britain & ;nbs p; ; 1.038 ; 3
4 oz. Malto-Dextrine
Potential represented as SG per pound per gallon.
Hops and spices
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Challenger Pellet 7.50 14.2 60 min
1.00 Oz Heather Spice 60 Min
0.50 oz. Challenger Pellet 7.50 7.2 30 min.
1.00 Oz Heather Spice 15 Min
0.75 Oz Fraothogs/Rowanberrys Spice 15 Min
1.00 Oz Bitter Orange Peel Spice 15 Min
1.00 g Sweet Gale/bog Mytle Herb 15 Min
1tsp Irish Moss or 1 Whirlflock tablet Fining 15 Min
1.00 Oz Heather Spice 5 Min
0.75 Oz Fraothogs/Rowanberrys Spice 5 Min
1.00 Oz Bitter Orange Peel Spice 5 Min
1.00 g Sweet Gale/bog Mytle Herb 5 Min
1.00 Oz Heather Spice Dry in secondary
0.5 Oz Fraothogs/Rowanberry Fruit Added to Secondary
Yeast Use one of the following
-----
White Labs WLP004 Irish ale yeast or Wyeast 1084 Irish Ale yeast
Water Profile Use Dublin water emulation from Grape and Grainery in Ohio it makes distilled water into Dublin water. I'm rather proud of the fact that I e-mailed them and asked them to make water emulations available to us and they did. Sometimes feedback from homebrewers gets results.
-------------
Profile: Dublin
Profile known for: Dk Lager, Dry Stout
Calcium(Ca): 118.0 ppm
Magnesium(Mg): 4.0 ppm
Sodium(Na): 12.0 ppm
Sulfate(SO4): 54.0 ppm
Chloride(Cl): 19.0 ppm
biCarbonate(HCO3): 319.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Multi Step
Grain Lbs: 1.69
Water Qts: 1.69 - Before Additional Infusions
Water Gal: 0.42 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Protein Rest Temp : 122 Time: 25
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 90
Total Mash Volume Gal: 0.56 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Boil Malto-Dextrine and the wort with the hops only do not add the liquid malt extract at this time. Add the 2 cans of Liquid malt extract at flameout this will ensure that your hops and herbs get more extraction than if you boiled a thick wort and be a part of the cooling process when you do add the cans of liquid malt extract.
Strain and cool to 65 to 68 F add some kind of yeast nutrient there are many types, airate well and start fermentation at 65 - 68 F in the primary for 3 to 7 days or until primary fermentation has subsided.
Rack to secondary leaving trub behind and add 1 oz heather, 0.5 oz. Fraothogs/Rowanberrys and 20 drops of Pectic Enzyme. Let sit in the secondary for 1 month or until the secondary fermentation has completed.
1 week before bottling fine with KC Super Kleer finings.
Bottle with 11.5 oz wheat dried malt extract at temperature of 68 F
Let bottles sit at room temperature for 2 to 3 weeks to carbonate then cool down in the refrigerator for at least 2 weeks before consuming.
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