mad wolf ale

“Very Mad Wolf” – English Pale Ale – Strong English Bitter

GRAIN

  • 10 LBS Thomas Fawcett Maris Otter
  • 1/2 LB Briess Caramel 80L
  • 1/2 LB Briess Caramel 60L
  • 1/4 LB Pale Chocolate malt
  • 3 OZ Fuggles Leaf Hops

WYEAST London Ale 1078
1 oz Irish Moss (Whirfloc)

STEPS

1. Bring 7.5 gallons of water up to 134 degrees F.
2. Put 3.5 gallons of the 234 degree F. water into the mash tun
3. Bring remaining 4 gallons up to 200 degrees F.
4. Stir in grist
5. Allow protein rest for 20 minutes
6. Begin adding to mash while stirring bring up to ideally 152 degrees F.
7. Temperature stabilized at 147 degrees F. (ambient temp. 38 degrees F.)
8. Allow saccharine rest for 60 minutes
9. Bring remaining water up to 175 degrees F.
10. After the saccharine rest, begin mashing out into boil pot
11. Take 1 quart (or so) of initial running and re-circulate back into mash tun
12. Begin sparging grains slowly with remaining water which should be at 170 degrees F.
13. Continue mash out into boil pot
14. Prepare whole hop leaves by opening package and adding to large hop sock – tie
15. Bring wort to boil
16. At hot break, add hops bag to boil
17. After 30 minutes, remove hops bag – use strainer to allow drainage
18. Continue boil for 60 more minutes for a 90 minute boil
19. Sanitize racking cane, airlock, and tubing
20. At 10 minutes before flame out, add wort chiller and whirfloc tablet
21. After a 90 minute boil, remove heat and turn on chill water
22. Allow wort to chill to 75 degrees (outside temp will bring down to below 70 quickly)
23. Begin racking to carboy
24. Sanitize yeast container and pitch into wort
25. Plug with sanitized plastic wrap and rubber plug
26. Aerate vigorously
27. Airlock and take to fermentation area and wrap with towel
28. Ferment in carboy for 1 week
29. If doing a secondary racking, transfer to secondary carboy and leave for 2 weeks
30. If not secondary racking, leave in primary for a total of 3 weeks
31. Bottle and condition for a minimum of 3 weeks (preferable more than a month)