AG#18 – Fury

Inspired by Surly’s Furious, with info lifted from Northern Brewer’s Pro Series kit (developed with Surly). Lot’s of hops in the boil. 240 grams of hops to dry hop with!

Wort Volume Before Boil:	26.50 l	Wort Volume After Boil:	22.70 l
Volume Transferred:	20.80 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	20.80 l	Volume Of Finished Beer:	19.00 l
Expected Pre-Boil Gravity:	1.055 SG	Expected OG:	1.064 SG
Expected FG:	1.015 SG	Apparent Attenuation:	75.0 %
Expected ABV:	6.5 %	Expected ABW:	5.1 %
Expected IBU (using Rager):	110.3 IBU	Expected Color (using Morey):	17.2 SRM
BU:GU ratio:	1.72	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	90.0 mins
Fermentation Temperature:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
UK Pale Ale Malt	4.085 kg	60.5 %	4.5	In Mash/Steeped
UK Pale Ale Malt	1.766 kg	26.2 %	1.9	In Mash/Steeped
UK Medium Crystal	0.481 kg	7.1 %	10.6	In Mash/Steeped
Belgian Aromatic Malt	0.348 kg	5.2 %	2.4	In Mash/Steeped
UK Roasted Barley	0.067 kg	1.0 %	15.8	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
US Amarillo	5.0 %	14 g	9.6	Loose Whole Hops	First Wort Hopped
US Warrior	15.5 %	49 g	100.7	Loose Whole Hops	60 Min From End
US Amarillo	5.0 %	56 g	0.0	Loose Whole Hops	At turn off
US Simcoe	13.0 %	142 g	0.0	Loose Whole Hops	Dry-Hopped
US Ahtanum	6.0 %	71 g	0.0	Loose Whole Hops	Dry-Hopped
US Amarillo	5.0 %	14 g	0.0	Loose Whole Hops	Dry-Hopped
US Warrior	15.5 %	14 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

White Labs WLP007-Dry English Ale

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	Single Infususio 153 w/mo

Step Type	Temperature	Duration
Rest at	153 degF	60
Raise by infusion to	168 degF	0
Rest at	168 degF	10

Recipe Notes

Pale malt: larger portion Maris otter; smaller portion Golden Promise Dry hop 7-14 days

Brewing away from home – the Innkeeper

I’m away from home, in the US, and without my usual brewing setup. I wanted to get something brewed, though, so went for an extract kit from Northern Brewer. While a kit beer, this is a step up from the sort of thing that many people start with. In the package came malt extract syrup, dried malt extract, three varieties of hops and a liquid ale yeast from White Labs limited collection – this yeast comes from Timothy Taylor’s in West Yorkshire. The beer is a clone of Timothy Taylor’s Landlord, and I hope will produce a decent beer.

The recipe (and instructions) can be found here