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Owain's Old Anglesey Ale
| Brewer: | J. Darren Maule | Email: | - | |||||
| Beer: | Owain's Old Anglesey Ale | Style: | English Strong Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.080 | FG: | 1.014 | |||||
| Alcohol: | 8.5% v/v (6.7% w/w) | |||||||
| Water: | Boiled 3 gallons of water a day before for "topping off". | |||||||
| Grain: | 2 lb. British pale 2.3*L 1 lb. British crystal 65*L |
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| Mash: | 90% efficiency | |||||||
| Partial Mash using 1 gallon of water. Primary rest at 120° for 15 minutes. Secondary rest at 150° for 55 minutes. Sparge/rinse with 2.5 gallons of 170° water. Boiled all collected wort including the volume added with the extracts--about 3.5 gallons. |
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| Boil: | 60 minutes | SG 1.126 | 3.5 gallons | |||||
| 6.6 lb. Light malt extract (John Bull's) 1.5 lb. Wheat extract (55% - 45%) 1 lb. Honey (Orange Blossom) |
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| Irish Moss and Honey added with 15 minutes left in boil. | ||||||||
| Hops: | 1 oz. Kent Goldings (Pellets) (6% AA, 60 min.) .5 oz. Kent Goldings (Pellets) (6% AA, 30 min.) .5 oz. Kent Goldings (Pellets) (6% AA, 15 min.) 1 oz. Kent Goldings (Plugs) (aroma) |
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| Yeast: | Wyeast 1099: Whitbread Ale Yeast Made from a pint stater at OG 1.050 |
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| Log: | 3-5 days in primary (glass) and 7-10 days in secondary (glass) before bottling. 1 oz. Kent Goldings Plugs in secondary. |
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| Carbonation: | 2.0 volumes | Corn Sugar: 3.00 oz. for 5 gallons @ 68°F | ||||||
Recipe posted 10/17/00.
