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Cloud Cover 2007

Specifics

Style:

Category:	Strong Ale
Number:	19A

An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.

Commercial Examples: Gale’s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller’s Vintage Ale, Harvey’s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young's Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith’s Winter Welcome, Fuller’s 1845, Fuller’s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation.

Yield:

5 gallons

Color (SRM/EBC):

22.8/44.9

Bitterness:

126.6 IBU

BU/GU

2.11

Calories:

200 (12 ounces)

ABV:

5.7%

ABW:

4.5%

OG:	1.060
OG (Plato):	14.74° P
FG:	1.017
FG (Plato):	4.33° P
Real Extract:	6.21° P
App. Atten.:	70.6%
Real Atten.:	57.9%

General Information

Method:	All Grain
Source:	Eric Spencer

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

8.00 pounds

Pale Malt (2 Row) US

55.6% of grist

4.50 pounds

Munich Malt - 10L

31.3% of grist

0.50 pounds

Caramel/Crystal Malt - 40L

3.5% of grist

0.50 pounds

Caramel/Crystal Malt - 80L

3.5% of grist

0.50 pounds

Victory Malt

3.5% of grist

0.38 pounds

Chocolate Malt

2.6% of grist

14.38 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6.7 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	14.4 pounds
Grain Absorbtion:	3.1 gallons
Total Water Needed:	10.8 gallons	6.7 gallons (runoff) + 3.1 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.8 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6 gallons	10.8 gallons (total water) – 4.8 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

Irish Moss @ 10 minutes (Clarity)

Yeast Nutrient @ 15 minutes (Fermentation)

0.01

Gypsum (Calcium Sulfate) @ 60 minutes (Water Agent)

Hops

1.50 ounces

Columbus (Tomahawk)
14.00% Pellet @ 90 minutes
Type: Bittering
Use: Boil

21 AAUs

1.00 ounces

Summit
18.00% Leaf @ 30 minutes
Type: Bittering and Aroma
Use: Boil

18 AAUs

0.50 ounces

Columbus (Tomahawk)
14.00% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

7 AAUs

1.00 ounces

Summit
18.00% Leaf @ 0 minutes
Type: Bittering and Aroma
Use: Aroma

18 AAUs

2.00 ounces

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

13.00% Leaf @ 4320 minutes
Type: Aroma
Use: Dry Hop

26 AAUs

6.00 ounces

Total Hop Weight

90 AAUs

Yeast

Wyeast Labs American Ale II — Liquid — 0

Wyeast Labs American Ale II — Liquid — 0

Fermentation

Primary:	7 days @ 73° F
Secondary:	5 days @ 55° F
Tertiary:	2 days @ ° F
Age:	28 days @ 52° F

Notes

1. Bring 6 QTs H20 to 171 deg F in pot for oven (1 QT / Gallon)2. Bring oven up to 170 deg F3. Stir in GrainDrop in thermometerLid upPut in oven4. Keep oven at 170 with door part way open for first 10 minutes (170 is min for my oven)Close door, and shut off oven for last 40 minutes5. Bring 9 QTs H20 to 170 deg F in another pot (sparge H20)AFTER MASH DONE6. Placed pasta pot insert (large colander) over brew pot (with cheese cloth) and ladeled in all grain (just held 4.5 lbs)7. Rinse grain with 1.5 QTs per pound of grain.Total time: ~2 hrs8. Added LME and water to get total wort of 6 gallons (allowing for 1 gallon of boil off and 1 gallon sucked into hops)2/25/07 - Transfered to secondaryGrav.: 1.0183/6/07 - Bottling3/4 C corn sugarFinal Grav: 1.017

1. Bring 6 QTs H20 to 171 deg F in pot for oven (1 QT / Gallon)2. Bring oven up to 170 deg F3. Stir in GrainDrop in thermometerLid upPut in oven4. Keep oven at 170 with door part way open for first 10 minutes (170 is min for my oven)Close door, and shut off oven for last 40 minutes5. Bring 9 QTs H20 to 170 deg F in another pot (sparge H20)AFTER MASH DONE6. Placed pasta pot insert (large colander) over brew pot (with cheese cloth) and ladeled in all grain (just held 4.5 lbs)7. Rinse grain with 1.5 QTs per pound of grain.Total time: ~2 hrs8. Added LME and water to get total wort of 6 gallons (allowing for 1 gallon of boil off and 1 gallon sucked into hops)2/25/07 - Transfered to secondaryGrav.: 1.0183/6/07 - Bottling3/4 C corn sugarFinal Grav: 1.017

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