Notes: https://boakandbailey.com/2014/09/brewing-red-barrel-watneys-keg/
OG 1038 | FG 1009 | c.3.8% ABV | 3032 IBU | 27 EBC
Pale malt 89%
Enzymic (acid?) malt 1%
Crystal malt (variable, for colour) 4.5%
Malt extract (in mash) 3%
Invert 3 (sugar, in boil) 2.5%
Hops Fuggles (70%) Goldings (30%) to achieve 3032 IBU. (Manual prescribes a blend of different growths to help maintain a consistent palate across batches.)
Water (all water used in the process) 40 grains per gallon sulphates; 35 grains per gallon chlorides.
MASH at 158F (70c) for 1.5hrs; 1st sparge 175F (79.5c); 2nd sparge 160F (71c).
BOIL for 1h45m, with Invert 3 sugar, Irish Moss (1lb per 100 barrels so, a teaspoon
) and Fuggles at 1h45m; Goldings at 15m.
Pitch yeast at 60F (15.5c) Mortlake 114, or a blend of 114 and 118, in case you happen to have any handy; alternatively, a fairly neutral English ale yeast is probably best.
During fermentation, keep temperature below 69F (20.5c).
Warm condition for 812 days with dry hops (Goldings) at rate of 1oz per barrel (0.8g per gallon, we think); or use hop extract to achieve the equivalent. Add caramel at this stage if colour is off.
Prime with liquid candy (sugar syrup?) to achieve 1.45 vols CO2 in final container. |
