Codename : Westfort Wild Rice Ale
This is a redo on my first attempt at a Wild Rice Ale. Many adjustments have been made for this version. More to be done if I do this one again.
- 1.5 lbs 2 Row malt
- 2 oz caramel malt
- 2 oz roasted barley malt
- ¼ lb cooked wild rice
- ⅛ oz Challenger hops at 60 minutes
- ¼ tablet whirlfloc tablet at 15 minutes
- 5 ml London ale yeast.
Anticipated IBU : 18
Anticipated ABV : 4.6%
Target OG : 1.049
Target FG : 1.014
Arbitrary Brewhouse (in)efficiency : 67%
Cook and rinse the wild rice in advance.
Prepare 6.8L of strike water, 154F.
Combine grain and rice in a bag.
Add bag, steep for 60 minutes, maintain temperature at 149F. Looking for SG of 1.033 (min).
Lift the bag out of the pot, allow it to drip into the pot.
Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210F.
Add hops once the boil is reached, set the timer for one hour. Looking for SG of 1.049 (min).
Sanitise everything required for fermentation.
Cool to room temp, an ice-bath or snowbank will do the trick.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store cool during initial fermentation, move to a warmer area for 2-4 days for diacetyl rest. Then return to the cool spot. The beer can be bottled after 6 days.
Sanitise everything required for bottling.
Bottle after 5-6 days, bottle conditioning not required.
Let stand 2-4 weeks before enjoying.
- My sonic screwdriver is out of commission, no gravities for ABV will be calculated.
- The app I used helped me with the recipe, aided me in determining the initial water volume, I came up about one liter short. The boil off rate of my pot is likely higher than estimated, I shall tweak the algorithm for next time. 8L would probably have been a better starting point.
- Yes, I am sure every science teacher I ever had is cringing about my mixing of units!
- For those who like wild rice, this one has a great taste, subtle nutty notes from the rice, and is very tasty.
Brew day : 24-Feb-2022
Bottling day : 8-Mar-2022