Rurik's Elizabethan Ale (1.2)

All Grain Recipe

Submitted By: skeightley (Shared)
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Brewer: Stephen Keightley
Batch Size: 5.28 galStyle: Historical Beer - Other (27 )
Boil Size: 6.42 galStyle Guide: BJCP 2015
Color: 4.9 SRMEquipment: 19L Batch - BIAB - Crown Urn (40L) with recirculation pump, BIAB
Bitterness: 33.3 IBUsBoil 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 pkgs Nottingham Yeast (Lallemand #-) Yeast 11
1 pkgs Belgian Sour Mix 1 (White Labs #WLP655) Yeast 12

Taste Notes

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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.

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