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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: | - | |||||
| Beer: | Boudicca's Revolt | Style: | Robust Porter | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.063 | FG: | 1.016 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Grain: | 1.25 lb. British Carastan 30-40L 0.75 lb. British chocolate 0.5 lb. British black patent |
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| Steep: | Steep for 30 minutes in 2.5 gallons of 150-degree water. | |||||||
| Boil: | 75 minutes | SG 1.126 | 2.5 gallons | |||||
| 1 lb. Light malt extract syrup 6.6 lb. John Bull amber malt extract syrup |
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| Add malt extract before water begins to boil. Add bittering hops at beginning of boil. 1/4 tsp. Irish moss added after 60 minutes. Flavor/aroma hops added after 70 minutes. |
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| Hops: | 3 oz. Fuggles hop pellets (4.5% AA, 75 min.) 0.5 oz. Fuggles hop pellets (4.5% AA, 5 min.) |
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| Yeast: | British Ale Yeast II #1335 | |||||||
| Log: | Brew with ambient temperature about 67 degrees. Don't bottle until at least 14 days; maximum 21 days. |
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| Carbonation: | 2/3 cup corn sugar, batch primed. | |||||||
| Tasting: | Best consumed after 4 months of bottle-conditioning. | |||||||
Recipe posted 03/16/98.
