Recipe · Alcohol
All-Grain Ale ("Asgarnian Ale")
Yield about 20 L (5 1/4 gal) from a 23 L (6 gal) batch. The book gives ingredients and targets only, so the method below is a standard all-grain brew.
Ingredients
- 8 lb (3.6 kg) Maris Otter pale malt
- 2 lb (900 g) Honey Malt
- 1/2 oz (~15 g) Target hop pellets (60 min)
- 1/2 oz (~15 g) Northern Brewer hop pellets (60 min)
- 1/2 oz (~15 g) East Kent Goldings hop pellets (15 min)
- 2 oz (~60 g) Fuggle hop pellets (flameout)
- 1 tsp Irish moss, or 1 Whirlfloc tablet (whirlpool)
- London or English ale yeast, liquid or dry
- Brewing water
- Priming sugar
- Optional: edible gold luster dust, 1/4 tsp per 12 oz (355 ml) glass
Directions
- Sanitize the equipment and crush the malt.
- Mash at about 152°F (67°C) for 60 minutes.
- Sparge to collect the pre-boil volume.
- Boil 60 minutes. Add the Target and Northern Brewer at the start, and the East Kent Goldings with 15 minutes left.
- At flameout, add the Fuggle. Add the Irish moss or Whirlfloc at the whirlpool.
- Chill to pitching temperature, aerate, and pitch the yeast.
- Ferment in the yeast’s stated range until the gravity is stable for several days.
- Prime with sugar calculated for the volume and the carbonation you want, then bottle.
- Bottle-condition for a few weeks, then chill.
- Optional: stir 1/4 tsp edible gold luster dust into each glass.
Extract variant
Swap the Maris Otter for 5 1/2 lb (2.5 kg) Golden Light DME. Honey Malt still needs a partial mash with some base malt.
Profile
OG 1.057, FG 1.014, ABV 5.6%, IBU 39, SRM 9-10.