adagiogray
Well-Known Member
OK, wasn't sure if it belonged in the beginner or all-grain forums, as both apply here.
I'm still very much a novice brewer, but I like to think I've tried some more challenging recipes out of the gates, and I like to experiment. I'm also a participant in the SCA (Society for Creative Anachronism) events at times. I'd like to go to Pennsic War this year with something relatively authentic to drink.
Pennsic, for those curious, is a 2 week long summer camping event where 10-15,000 mostly-grown men and women beat on each other in full armor with rattan weapons and dance, drink, perform, make merry, do arts and crafts, etc)
I'm shooting for an early medieval period in England, 1000-1200ish as far as timeline.
From the poking about I've done here and elsewhere online, it seems that there are a few common things I've found in a lot of the discussions and articles:
- hops weren't part of the gameplan.
- the grain bill seemed to be primarily barley malt, with some oats and wheat or rye
- a portion of the grain is often toasted
- they didn't boil the wort(no hops!)
- they didn't sparge, they just used a ton of grain and an 'infusion' method.
- no racking to a secondary for clarity, chew on the chunky bits and like it.
- the ale had to be drunk fairly young, during the first several weeks/primary
ferment, as spoilage was much more likely without hops and a boil.
Trying out an ale recipe like this really appeals to me on many levels, one being of good Scottish stock, and two, I am NOT a hophead. I enjoy sweeter beers and strong ales/barleywines.
I have NOT done an all-grain yet, but I've read up on it here, and watched some vids on how a few people have done it.
I'm looking for some insights and tips and thoughts on my plan and process.
I'm shooting for a standard 5 gallon batch, remember, no boil, although I plan to bring the water I use to a boil. Supposedly the proteins left behind by not boiling after mash add to the flavor and nutrition(and spoilage), and the yeast has a tough time chewing on them.
This grain bill is and process are a VERY rough estimation, let me know if you think it is appropriate. I'm shooting for a retro flavor, but using some modern conveniences.
8 lbs maris otter or some other malted barley
2 lbs oat
2 lbs wheat malt
1 lb flaked rye
Keep in mind, I'm looking for a solid old english ale, amber, strongish.
*spread 2 lbs of the maris otter on a cookie sheet, toast in the oven at 225Fx40 mins, then 275F for 20 mins (i read that toasting milled/crushed grain is ok, even though whole is preferable - thoughts?)
I'm an electric stovetop guy, no cool campfire propane setup. I have two 5 gallon stainless pots that I can get to a boil fairly easily if I do 2.5 gallons in each. The process I imagined was a cross between a true 'mash' and a steep.
1. Bring both pots of 2.5 gallons to a boil(not a full rolling boil, just a few bubbles)
2. remove from heat, let the temp drop to 170-180ish, transfer water to sanitized cooler ( I was thinking about getting this 28 quart igloo for only 15.88 at Walmart - http://www.walmart.com/ip/Igloo-Island-Breeze-28-Quart-Personal-Cooler/16437966 )
3. use 24x24 or larger grain bag, toss in grain, actively 'mash' with paddle periodically the first hour, cover, let sit for 3-4 hours minimum.
4. When temp finally drops below 80, draw out the grain bag, transfer the wort to your sanitized primary bucket, aerate, pitch Nottingham.
4. After 1-2 weeks have passed (after the most active bubbling portion of the ferment is done), rack off to a Cornelius keg(my next purchase), which should be able to handle the pressure of additional fermentation, and enjoy right away, or wait for the krausen drop?
Any glaring holes in my nefarious plans?
I'm still very much a novice brewer, but I like to think I've tried some more challenging recipes out of the gates, and I like to experiment. I'm also a participant in the SCA (Society for Creative Anachronism) events at times. I'd like to go to Pennsic War this year with something relatively authentic to drink.
Pennsic, for those curious, is a 2 week long summer camping event where 10-15,000 mostly-grown men and women beat on each other in full armor with rattan weapons and dance, drink, perform, make merry, do arts and crafts, etc)
I'm shooting for an early medieval period in England, 1000-1200ish as far as timeline.
From the poking about I've done here and elsewhere online, it seems that there are a few common things I've found in a lot of the discussions and articles:
- hops weren't part of the gameplan.
- the grain bill seemed to be primarily barley malt, with some oats and wheat or rye
- a portion of the grain is often toasted
- they didn't boil the wort(no hops!)
- they didn't sparge, they just used a ton of grain and an 'infusion' method.
- no racking to a secondary for clarity, chew on the chunky bits and like it.
- the ale had to be drunk fairly young, during the first several weeks/primary
ferment, as spoilage was much more likely without hops and a boil.
Trying out an ale recipe like this really appeals to me on many levels, one being of good Scottish stock, and two, I am NOT a hophead. I enjoy sweeter beers and strong ales/barleywines.
I have NOT done an all-grain yet, but I've read up on it here, and watched some vids on how a few people have done it.
I'm looking for some insights and tips and thoughts on my plan and process.
I'm shooting for a standard 5 gallon batch, remember, no boil, although I plan to bring the water I use to a boil. Supposedly the proteins left behind by not boiling after mash add to the flavor and nutrition(and spoilage), and the yeast has a tough time chewing on them.
This grain bill is and process are a VERY rough estimation, let me know if you think it is appropriate. I'm shooting for a retro flavor, but using some modern conveniences.
8 lbs maris otter or some other malted barley
2 lbs oat
2 lbs wheat malt
1 lb flaked rye
Keep in mind, I'm looking for a solid old english ale, amber, strongish.
*spread 2 lbs of the maris otter on a cookie sheet, toast in the oven at 225Fx40 mins, then 275F for 20 mins (i read that toasting milled/crushed grain is ok, even though whole is preferable - thoughts?)
I'm an electric stovetop guy, no cool campfire propane setup. I have two 5 gallon stainless pots that I can get to a boil fairly easily if I do 2.5 gallons in each. The process I imagined was a cross between a true 'mash' and a steep.
1. Bring both pots of 2.5 gallons to a boil(not a full rolling boil, just a few bubbles)
2. remove from heat, let the temp drop to 170-180ish, transfer water to sanitized cooler ( I was thinking about getting this 28 quart igloo for only 15.88 at Walmart - http://www.walmart.com/ip/Igloo-Island-Breeze-28-Quart-Personal-Cooler/16437966 )
3. use 24x24 or larger grain bag, toss in grain, actively 'mash' with paddle periodically the first hour, cover, let sit for 3-4 hours minimum.
4. When temp finally drops below 80, draw out the grain bag, transfer the wort to your sanitized primary bucket, aerate, pitch Nottingham.
4. After 1-2 weeks have passed (after the most active bubbling portion of the ferment is done), rack off to a Cornelius keg(my next purchase), which should be able to handle the pressure of additional fermentation, and enjoy right away, or wait for the krausen drop?
Any glaring holes in my nefarious plans?