Brewed: August 18. 1996
Ingredients for 10 gallons:
Mash: Single step infusion, starting temperature 158, dropped to 156 after 1 hour.
Sparge: With 180 degree untreated water fro 45 minutes
Boil: 90 minutes
O.G.: 1.044 at 60 degrees F.
Racked: August 21, 1996
The flavoring malts were added to the mash at the start of the sparge.
This recipe is a refined version of #172. The intent is to keep the alcohol low, the flavor content high, and lower the bitterness, particulary in the aftertaste. 5 gallons of this recipe was "cask conditioned", and served at Real Ale Night, August 31, 1996. Three small plastic ice tea buckets with spigots served as the casks. One cask had no dry hops, the second had loose hops, and the third had dry hops in a bag. The no dry hop version was the most preferred, but not by much. Oddly enough, the dry hop versions were noticeably more bitter in the aftertaste.
The other 5 gallons was kegged with no priming or gas infusion, and served on mixed gas. The results were excellent, considering the low gravity of this ale. It has plenty of flavor, very good malty flavor and aroma, and a balanced finish. This is the closest ever to what real ale taste like, except for the added complexity of the exposure to air for a short period of time.
Back to Real Ale