Call­ing Bird In­dia Ale

Josh Weik­ert

Craft Beer & Brewing Magazine - - Recipes In This Issue -


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.053 FG: 1.013 IBUS: 56 ABV: 5.2%


9 lb (4.1 kg) Maris Ot­ter 0.5 lb (227 g) Bri­tish Crys­tal 45 0.5 lb (227 g) Bri­tish Crys­tal 90 0.5 lb (227 g) Bri­tish Crys­tal 120


1 oz (28 g) Nugget [12% AA] at 60 min­utes 1 oz (28 g) East Kent Gold­ings [5% AA] at 10 min­utes 1 oz (28 g) Fug­gles [4% AA] at 10 min­utes 1 oz (28 g) Fug­gles [4% AA] at flame-out 1 oz (28 g) Fug­gles at dry hop, 5 days (or to taste)


Wyeast 1007 (Ger­man Ale)


Mill the grains and mix with 2.89 gal­lons (11 l) of 163°F (73°C) strike wa­ter to reach a mash tem­per­a­ture of 152°F (67°C). Hold this tem­per­a­ture for 60 min­utes. Vor­lauf un­til your run­nings are clear, then run off into the ket­tle. Sparge the grains with 4.3 gal­lons (16.5 l) and top up as nec­es­sary to ob­tain 6 gal­lons (23 l) of wort. Boil for 60 min­utes, fol­low­ing the hops sched­ule.

Af­ter the boil, chill the wort to slightly below fer­men­ta­tion tem­per­a­ture, about 63°F (17°C). Aer­ate the wort and pitch yeast.

Fer­ment at 64°F (18°C) for 72–96 hours, and then al­low to free rise (not higher than 70°F (21°C). At that point, crash the beer to 35°F (2°C), then add the dry hops. Wait five days (or un­til hops char­ac­ter matches your pref­er­ence) then bot­tle or keg the beer and car­bon­ate to ap­prox­i­mately 2 vol­umes.


This will be on the high side for bit­ter­ing, but given the ro­bust caramel char­ac­ter, it’s a good bal­ance (and it ex­tends your shelf life be­cause it won’t rapidly de­volve into a not-quite-bit­ter English am­ber). Also, I know it’s an English beer, but the light berry es­ters and smooth malts you get from the Ger­man Ale yeast are just too good a fit to ig­nore. I be­lieve in us­ing au­then­tic re­gional in­gre­di­ents, but I find it’s also help­ful to yield to the fla­vor tar­gets re­gard­less of their na­tion­al­ity!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.