Wulf's Webden

The Webden on WordPress

Molly Ale

| 0 comments

With the change in season, daytime temperatures are dropping to the mid to high teens. That means I can get back to homebrewing. I can’t cool the fermenting wort if it gets too hot but I can heat it if it gets too cool. I’m trying a new recipe from the Graham Wheeler Brew Your Own British Real Ale book, based on Exmoor Ale. I’ve done the Exmoor Gold a few times but, looking in my stock cupboard, this was a recipe that made good use of what I had in, including using up my Challenger hop pellets (unopened, nice and fresh) and Styrian Goldings (a bit old now but still reasonably bright looking; I doubled the quantity and threw the last few grams away). The name I’ve given is in honour of a canine guest we’re looking after for a few days while friends are away.

I got the wort cooked up yesterday and set it fermenting today. I’d squeezed a bit more gravity than expected out of the ingredients: 1.048 rather than 1.039. That means it will be a bit stronger than the recipe suggested. If it turns out well, I’ll give it another go time sometime and perhaps reduce the amount of malt compared to the water. I like strong beer but I also enjoy lighter versions.

Full fermentation should kick off in a day or so and we might be done within a week although I’ll probably wait until our temporary pet is returned as I don’t need any extra help with the bottling!

Leave a Reply

Required fields are marked *.


This site uses Akismet to reduce spam. Learn how your comment data is processed.