Boudicca's Revolt

This is a British-style porter -- balanced hop character, conservative bitterness and carbonation, much interplay between malt and yeast-derived flavors. U.K.-sourced malt, hops and yeast ingredients are recommended. Note that the recipe is for six gallons, so a 6.5-gal. carboy and use of a blow-off tube are recommended for primary.

Brewer:	Adam Bigham		Email:	vcfgb@hotmail.com
Beer:	Boudicca's Revolt		Style:	Porter
Type:	Extract w/grain		Size:	6 gallons
Color:	87 HCU (~32 SRM)		Bitterness:	24 IBU
OG:	1.050		FG:	1.014
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Steep/boil water is from the well or tap. 3 gallons bottled Spring water + 1 gallon Distilled + 1/8 tsp. Refined Sea Salt -four gallons- are chilled and added to carboy before the hot wort.
Grain:	2 lb. British Caramalt 0.625 lb. British chocolate 0.125 lb. British black patent 0.5 lb. British crystal 95-115L
Steep:	Steep in two muslin bags for 30 min. in 9 Qts. of 150-155°F water, stirring occasionally as temperature is monitored. Rinse grain bags with one cup of cool water and allow to drip a couple minutes.
Boil:	75 minutes	SG 1.130	2.3125 gallons
	3.3 lb. Light malt extract syrup 3 lb. Light dry malt extract
Hops:	1.5 oz. Fuggles pellets (5% AA, 75 min.) 1 oz. Phoenix pellets (10% AA, 30 min.) 0.5 oz. Fuggles pellets (aroma)
Yeast:	Essex Ale Yeast, WLP022 Remove pitchable vial from refrigerator to room temp. a few hours before brewing, per instructions.
Log:	Primary ferment with ambient temperature about 66°F for two weeks; or, primary for one week, then secondary for two weeks.
Carbonation:	3/4 cup corn sugar, batch primed. Pre-boiled water may be added at this time to top up to six gallons.

Recipe posted 08/12/04.