Crisp Victorian Steampunk Ale

  • Fruit, marmalade and rustic hops
  • ABV 5.5%
  • IBU 35
  • OG 1051 SG

We first brewed for the Craft Brewers Conference (CBC) in 2018. This recipe combines the old world and new. We utilise Chevallier® as the base malt to give a rich, robust, marmalade and malty base and layer on top the classic California Common hops, Northern Brewer. We’ve added an Australian twist with Vic Secret hops making this a truly well-travelled ale.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1051 SG

FINAL GRAVITY:

1008 SG

IBUs:

35

COLOUR (EBC/SRM):

23 / 12

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

68°C / 154°F

COLLECTION TEMP:

15°C / 59°F

FERMENTATION TEMP:

17°C / 62°F

MASH LIQUOR VOL (LITRES):

809

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

90 mins

INGREDIENTS

MALTS(kg)%

CHEVALLIER®

245

76

LIGHT MUNICH

50

15

CRYSTAL 150

25

7

LOW COL CHOCOLATE

4

1

YEAST

CALIFORNIA COMMON

HOPS(g)Contribution%Alpha Acid%Addition

NORTHERN BREWER

198

25

9

Start of boil

NORTHERN BREWER

198

25

9

Middle

VIC SECRET

119

25

15

10 mins before end

VIC SECRET

119

25

15

Flame out

HOPS

NORTHERN BREWER

(kg)

198

Contribution%

25

Alpha Acid%

9

Addition

Start of boil

NORTHERN BREWER

(kg)

198

Contribution%

25

Alpha Acid%

9

Addition

Middle

VIC SECRET

(kg)

119

Contribution%

25

Alpha Acid%

15

Addition

10 mins before end

VIC SECRET

(kg)

119

Contribution%

25

Alpha Acid%

15

Addition

Flame out

CARL'S TOP TIP

To further develop flavour and colour, increase the boil time on the recipe to 90 mins.