Rurik's Elizabethan Ale (1.2) 
All Grain Recipe
Submitted By: skeightley (Shared)
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| Brewer: Stephen Keightley | |
| Batch Size: 5.28 gal | Style: Historical Beer - Other (27 ) |
| Boil Size: 6.42 gal | Style Guide: BJCP 2015 |
| Color: 4.9 SRM | Equipment: 19L Batch - BIAB - Crown Urn (40L) with recirculation pump, BIAB |
| Bitterness: 33.3 IBUs | Boil Time: 60 min |
| Est OG: 1.045 (11.2° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 4.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.18 gal |
AAA Drake's Malty Water |
Water |
1 |
| 6 lbs 6.29 oz |
Malt. Marris Otter (2.5 SRM) |
Grain |
2 |
| 2 lbs 6.80 oz |
Malt, Malted Wheat (1.7 SRM) |
Grain |
3 |
| 1 lbs 5.16 oz |
Golden Naked Oats (7.6 SRM) |
Grain |
4 |
| 10.15 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 3.58 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 0.97 g |
Chalk (Mash 60 min) |
Misc |
7 |
| 0.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
8 |
| 0.88 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
9 |
| 0.88 oz |
Fuggles [4.5%] - Boil 60 min |
Hops |
10 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
11 |
| 1.0 pkgs |
Belgian Sour Mix 1 (White Labs #WLP655) |
Yeast |
12 |
Taste Notes
jegc5ryyjnrjv6npunb3w6vhy56yc.Notes
First run followed recipe exactly, used bot yeast and souring culture.
Second run, allowed to mash overnight after flame out (+9 hours allowed to drop from 75 to 55 gradually). Will not use sour culture, nottingham yeast only.This Recipe Has Not Been Rated
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