Codename : Wild Rice Daniale
This was my first attempt at scaling down a five gallon recipe to one gallon. There were some transcription errors, along with misreading some ingredients. I also took some liberties with the hops and yeast selection. There will be a do-over on this recipe.
- 1.25 lbs (.57 kg) Maris Otter malt
- 5/32 lb (.07 kg) dark roast barley malt (this was a happy accident in transcription, should have been a crystal malt)
- 1/16 lb (.03 kg) chocolate malt
- ¼ lb (.11 kg) cooked wild rice
- ⅛ oz (3.5 g) East Kent Golding hops at 60 minutes
- 3 ml Nottingham ale yeast
Anticipated 4% ABV
Cook and rinse wild rice in advance.
Start with 6 litres of strike water, 165 F.
Combine grain and wild rice in a bag.
Add bag to hot water, set timer for one hour, maintain temperature at 150 – 152 F.
Prepare 2 L sparge water, 160-170 F.
Mash out, raise the temperature to 160 for about 5 minutes.
Lift the bag out of the pot, allow it to drip into the pot. Sparge.
Bring wort up to 200 F.
Add hops once temperature is reached, set the timer for one hour.
Sanitise everything required for fermentation.
Cool to room temp, an ice-bath or a snowbank work effectively.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store in a cool place during vigorous fermentation, move to a warmer area for 2 days. Return to the cool place until ready to bottle.
Sanitise everything required for bottling.
Bottle after 5-6 days, secondary fermentation not required.
Let it stand at least one week before enjoying. Longer is usually better.
The first pour
I didn’t have a hydrometer when I started this, the anticipated ABV was supposed to be 4%, unscientifically feels like 3%. I blame brewhouse inefficiency along with rookie brewer. The wild rice gives it a nice nutty finish, it also has a bit of a porter taste courtesy of the happy error transcribing the recipe.
Brew day : 6-Jan-2022
Bottling day : 11-Jan-2022