Boudicca's Revolt

Boudicca, the queen of the Iceni, the Celtic tribe in eastern Britain in the 1st century A.D., described by Dio Cassius: 'She was huge of frame, terrifying of aspect, and with a harsh voice. A great mass of bright red hair fell to her knees: she wore a great twisted golden torc, and a tunic of many colours, over which was a thick mantle, fastened by a brooch. Now she grasped a spear, to strike fear into all who watched her.'

Brewer:	A.C.Bigham		Email:	vcfgb@hotmail.com
Beer:	Boudicca's Revolt		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	130 HCU (~42 SRM)		Bitterness:	36 IBU
OG:	1.063		FG:	1.016
Alcohol:	6.1% v/v (4.7% w/w)
Water:	Steep/boil water is from the well. Three gallons bottled spring water are chilled and added to carboy before the hot wort.
Grain:	2 lb. British Caramalt 0.75 lb. British chocolate 0.25 lb. British black patent 0.5 lb. British crystal 95-115L
Steep:	Steep grains for 30 min. in 9 quarts of 150°F water. Rinse muslin grain bags with one cup of cool water and allow to drip a few minutes.
Boil:	75 minutes	SG 1.136	2.3125 gallons
	6 lb. Light malt extract syrup 1 lb. Light dry malt extract
Hops:	0.75 oz. Northdown pellets (5% AA, 75 min.) 2 oz. Perle pellets (7.6% AA, 75 min.) 0.5 oz. Northdown pellets (5% AA, 10 min.) 0.75 oz. Northdown pellets (aroma)
Yeast:	Essex Ale Yeast, WLP022
Log:	Brew with ambient temperature about 67 degrees. Don't bottle until at least 10 days; maximum 21 days.
Carbonation:	2/3 cup corn sugar, batch primed.

Recipe posted 12/31/03.