Description
This recipe comes from the book Beer Craft by Jon Finch.
It is based upon Ace of Spades by Wild Card Brewery.
Ingredients
Crisp Maris Otter (3000 grams)
Crisp Chocolate Malt (300 grams)
Crisp Roasted Barley (150 grams)
Crisp Crystal Malt (250 grams)
Crisp Torrified Wheat (120 grams)
Centennial Pellets (12 grams)
Willamette Pellets (48 grams)
LALLEMAND Nottingham 11g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 19Ltr
Original Gravity: 1.050
Final Gravity: 1.014
ABV %: 4.7
IBU:
THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 90
Additions and timing:
12g – Centennial – 90 min
18g – Williamette – 30 min
30g – Williamette – 5 min
Secondary additions and timing:
N/A
Yeast: Nottingham
Fermentation temperature/steps: 20c until FG
Comments:
This recipe comes from the book Beer Craft by Jon Finch.
It is based upon Ace of Spades by Wild Card Brewery.
Bob Greaves (verified owner) –
I have brewed this twice now. The last time I used Lallemand Voss to ferment and it finished in about 3 days at 35c with no ill effects. It was a little intense to begin with but after a few weeks conditioning it is a really nice, smooth drink.
Janz (verified owner) –
Fermented this under pressure in the Fermzilla at 24-26C. I left it in the fermenter for 2 weeks before kegging it.
It’s been conditioning for 10 days and the flavour is absolutely amazing. It has a good head retention. It’s smooth and easy to drink.
I have a low brewhouse efficiency (still tweaking my new eBIAB), so the final ABV is 4.2% which is an awesome session ale. It means you can taste it several times throughout the night without too many bad side effects 🙂
I am definitely brewing this again!