Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This unfiltered English Strong Ale is a medium to full-bodied ale, with pronounced caramel and toffee notes, followed by a roasted finish. A moderate hop bitterness is derived from generous kettle additions of Mt. Hood and Northern Brewer hops. 7.4% ABV

Crush the base and specialty grains. Heat about 4.5 gallons of strike water to 165°F (to target mash temp ~152°F). Mash in grains to reach 150–154°F; hold at 152°F for 60 minutes for a balanced fermentable profile that supports medium-full body and residual sweetness (caramel/toffee character).

Crush and Heat

After 60 minutes, raise mash to 168–170°F for mash out (optional) for 10 minutes. Sparge with enough 170°F water to collect ~6.5–7.0 gallons of wort in the kettle (to allow for boiloff and trub loss). Target pre-boil gravity ~1.070–1.074.

Mash Out and Sparge

Bring the collected wort to a vigorous boil. Once boiling commence the 60-minute timed boil.

Bring to a Rolling Boil

At 60 minutes remaining (start of boil): add 1.25 oz Mt. Hood (bittering). At 15 minutes remaining: add 1 oz Northern Brewer and 1 tsp Irish moss or Whirlfloc (if using) and yeast nutrient. At 5 minutes remaining: add 1 oz Mt. Hood (late flavor/aroma addition). Optionally, at flameout you may add the 0.5 oz Northern Brewer for extra finishing aroma (or reserve for a short dry-hop in secondary).

Hop Additions

Continue boiling for the remainder of the 60 minutes. Expect approximately 1–1.25 gal boiloff for a vigorous 60-minute boil depending on your system. Aim for post-boil volume to allow fermentation into 5 gallons and a starting gravity of ~1.068–1.074 (target ~7.4% ABV).

Boil Off and Final Gravity Target

At flameout, chill the wort quickly to yeast pitching temperature (66–70°F for English ale yeast). Use an immersion/chiller or ice bath. Transfer chilled wort to sanitized fermenter, leaving as much trub behind as practical. Top up with pre-boiled, cooled water if necessary to reach 5.0 gallons.

Cool and Transfer

Aerate the wort by vigorous shaking, splashing, or oxygenation to ~8–10 ppm O2. Rehydrate/prepare your yeast per manufacturer's instructions and pitch into wort. Target fermentation temperature 66–68°F (promotes esters and malty character).

Pitch Yeast

Allow fermentation at 66–68°F for 5–7 days until vigorous activity slows, then allow another 5–7 days for yeast to clean up and drop. Total primary time ~10–14 days. Monitor gravity; expect final gravity around 1.018–1.022 for the targeted ABV and medium-full body.

Primary Fermentation

If you want more hop aroma without adding bitterness, transfer to a secondary (optional) or leave in primary and add 0.5 oz Northern Brewer directly. Dry-hop for 3–5 days at fermentation temperature, then cold-crash to help drop hops and yeast. Note this recipe is described as unfiltered; you may skip fining/clearing if you want hazier presentation.

Optional Dry-Hop / Secondary

If bottling: heat 3.25 oz (approx. 92 g) corn sugar in 1 cup water to dissolve; cool and add to sanitized bottling bucket. Rack beer onto priming solution, gently mix to evenly distribute, and bottle. Cap and store bottles at 68–70°F for two weeks to carbonate. Then condition at cellar temps (55–60°F) for additional 1–2 weeks to mature flavors.

Bottle Priming

If kegging: transfer to a sanitized keg and carbonate to ~2.3–2.6 volumes CO2 at recommended temperature/pressure, then condition for 1–2 weeks to allow flavors to meld.

Kegging

Serve slightly cool (48–55°F) in a tulip or pint glass. Expect medium-full body with pronounced caramel/toffee malt flavors, moderate Mt. Hood/Northern Brewer bitterness and a slight roasted finish from the roasted barley.

Serving

Maris Otter pale malt (crushed)

Munich malt (20L)

Crystal/Caramel malt (60L)

Victory/amber malt

Roasted barley (or black malt), coarsely crushed

Light liquid malt extract (optional boost)

Mt. Hood (alpha ~5%): bittering kettle addition

Northern Brewer (alpha ~9%): late kettle / flavor

Mt. Hood: late kettle / aroma

Northern Brewer: aroma/finish (optional dry-hop)

English ale yeast (e.g., Wyeast 1968, Safale S-04, or White Labs WLP002)

Irish moss or Whirlfloc (optional clarifier)

Yeast nutrient (optional)

Corn sugar (dextrose) for priming (if bottling)

Water (brewing)

SHED MOUNTAIN ALE

Make SHED MOUNTAIN ALE Recipe in just 16h . This unfiltered English Strong Ale is a medium to full-bodied ale, with pronounced caramel and toffee notes, followed by a roasted finish. A moderate hop bitterness is derived from generous kettle additions of Mt. Hood and Northern Brewer hops. 7.4% ABV

SHED MOUNTAIN ALE

Descriptors

Tasting Notes

Food Pairings

You might also like