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Cloud Cover 2008

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:

5.5 gallons

Color (SRM/EBC):

24.2/47.7

Bitterness:

87.5 IBU

BU/GU

1.35

Calories:

216 (12 ounces)

ABV:

6.4%

ABW:

OG:	1.065
OG (Plato):	15.9° P
FG:	1.017
FG (Plato):	4.33° P
Real Extract:	6.42° P
App. Atten.:	72.8%
Real Atten.:	59.6%

General Information

Method:	All Grain
Source:	Eric Spencer

Recipe

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

Grains

9.00 pounds

Pale Malt, Maris Otter

58.1% of grist

4.50 pounds

Munich Malt - 10L

29% of grist

1.00 pounds

Caramel/Crystal Malt - 60L

6.5% of grist

0.50 pounds

Chocolate Malt

3.2% of grist

0.50 pounds

Victory Malt

3.2% of grist

15.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.2 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	15.5 pounds
Grain Absorbtion:	3.3 gallons
Total Water Needed:	11.5 gallons	7.2 gallons (runoff) + 3.3 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.4 gallons	11.5 gallons (total water) – 5.2 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

1.00 ounces

Columbus (Tomahawk)
17.20% Leaf @ 60 minutes
Type: Bittering
Use: First Wort

17.2 AAUs

1.25 ounces

Amarillo Gold
12.70% Leaf @ 30 minutes
Type: Aroma
Use: Boil

15.9 AAUs

0.25 ounces

Columbus (Tomahawk)
17.20% Pellet @ 10 minutes
Type: Bittering
Use: Boil

4.3 AAUs

0.75 ounces

Amarillo Gold
12.70% Leaf @ 0 minutes
Type: Aroma
Use: Aroma

9.5 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

13.20% Leaf @ 4320 minutes
Type: Aroma
Use: Dry Hop

26.4 AAUs

5.25 ounces

Total Hop Weight

73.3 AAUs

Yeast

Wyeast Labs London Ale — Liquid — 0

Wyeast Labs London Ale — Liquid — 0

Fermentation

Primary:	7 days @ 71° F
Secondary:	20 days @ 55° F
Tertiary:	2 days @ ° F
Age:	28 days @ 50° F

Notes

9/13Starter per Northern Brewer instructions (1/2 C DME to 1300 ml H20). Stir plate constantly for 24 hours.9/14Single infusion mash - medium body. Was about 1 degree too high. Hit it with a dash of cold water, and lidded up. Hit a bit high on the mash temp ... 153.5.OG: 1.0659/18Dry Hop additions added weighed down with a few handsfull of sanitized marbles loose in the bag.9/28Transferred to secondary. Almost nailed target FG ... hopefully will ferment out a bit more prior to bottling. Put in chill chest at 55 deg.Next time I dry hop, I need to be sure to place the marbles I used to weigh down the hops in their own bag to make clean-up easier10/12Calcuated Corn Sugar needed to carbonate to 2.4 volumes of carbonation via BYO article: http://byo.com/referenceguide/primingchart/Since I finished the beer warm (71 deg), and warmer liquid can't hold carbonation in solution as well as colder liquid, I used the warmer temperature as the B value in the calculation:Target carbonation - 2.4 volsResidual carbonation - .807 volsNeeded carbonation - 1.593I Calculated: 4.28 ozBeer Smith's calculator: 4.65Will use avg of two and see. ... 4.47 oz corn sugarNOTES:Sat in cold-conditioned secondary for almost a month. Never got around to bottling. Time actually benefited the flavor I think. Didn't bottle. Got keg for holidays early, and kegged this as the first beer. Blew through it. Really enjoyed this one.

9/13Starter per Northern Brewer instructions (1/2 C DME to 1300 ml H20). Stir plate constantly for 24 hours.9/14Single infusion mash - medium body. Was about 1 degree too high. Hit it with a dash of cold water, and lidded up. Hit a bit high on the mash temp ... 153.5.OG: 1.0659/18Dry Hop additions added weighed down with a few handsfull of sanitized marbles loose in the bag.9/28Transferred to secondary. Almost nailed target FG ... hopefully will ferment out a bit more prior to bottling. Put in chill chest at 55 deg.Next time I dry hop, I need to be sure to place the marbles I used to weigh down the hops in their own bag to make clean-up easier10/12Calcuated Corn Sugar needed to carbonate to 2.4 volumes of carbonation via BYO article: http://byo.com/referenceguide/primingchart/Since I finished the beer warm (71 deg), and warmer liquid can't hold carbonation in solution as well as colder liquid, I used the warmer temperature as the B value in the calculation:Target carbonation - 2.4 volsResidual carbonation - .807 volsNeeded carbonation - 1.593I Calculated: 4.28 ozBeer Smith's calculator: 4.65Will use avg of two and see. ... 4.47 oz corn sugarNOTES:Sat in cold-conditioned secondary for almost a month. Never got around to bottling. Time actually benefited the flavor I think. Didn't bottle. Got keg for holidays early, and kegged this as the first beer. Blew through it. Really enjoyed this one.

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