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Rudgate Viking Clone
Standard/Ordinary Bitter • All Grain • 5.5 gal
4th in the series of rescued English ales
September 16, 2010 pm 02:44pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 6.8 lbs
Halcyon Pale Ale Malt; Thomas Fawcett
Halcyon Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- .7 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .35 oz
Northdown - 8.6 AA% pellets; boiled 90 min
Northdown
Mellow English higher alpha-acid hop.
- .35 oz
East Kent Goldings - 5.0 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 5.0 AA% pellets; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- .5 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
-
Wyeast 1099 Whitbread Ale™
Wyeast 1099 Whitbread Ale™
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Style (BJCP)
Category: 8 - English Pale Ale
Subcategory: A - Standard/Ordinary Bitter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.039 | 1.032 - 1.040 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 10.9 SRM | 4 - 14 | |
| Alcohol: | 3.8% ABV | 3.2% - 3.8% | |
| Bitterness: | 25.3 IBU | 25 - 35 | |
Discussion
A traditional session beer that has gone extinct.
2010-10-19 1:34pm
This is one of five CAMRA recipes I have cloned to get a sense of what English Ale really tastes like.
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