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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: vcfgb@hotmail.com
Beer: Boudicca's Revolt Style: Robust Porter
Type: Extract w/grain Size: 5 gallons
Color:
130 HCU (~42 SRM)
Bitterness: 36 IBU
OG: 1.063 FG: 1.016
Alcohol: 6.1% v/v (4.7% w/w)
Water: Steep/boil water is from the well. Three gallons bottled spring water are chilled and added to carboy before the hot wort.
Grain: 2 lb. British Caramalt
0.75 lb. British chocolate
0.25 lb. British black patent
0.5 lb. British crystal 95-115L
Steep: Steep grains for 30 min. in 9 quarts of 150°F water. Rinse muslin grain bags with one cup of cool water and allow to drip a few minutes.
Boil: 75 minutes SG 1.136 2.3125 gallons
6 lb. Light malt extract syrup
1 lb. Light dry malt extract
Hops: 0.75 oz. Northdown pellets (5% AA, 75 min.)
2 oz. Perle pellets (7.6% AA, 75 min.)
0.5 oz. Northdown pellets (5% AA, 10 min.)
0.75 oz. Northdown pellets (aroma)
Yeast: Essex Ale Yeast, WLP022
Log: Brew with ambient temperature about 67 degrees.
Don't bottle until at least 10 days; maximum 21 days.
Carbonation: 2/3 cup corn sugar, batch primed.

Recipe posted 12/31/03.