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

Heat 3.5 gallons of brewing water to around 165°F (74°C). This accounts for heat loss and will produce a mash temperature near 152°F (67°C) when grain is added.

Heat strike water

Add the crushed Maris Otter, Crystal 40L, Victory, and Munich malts to your mash tun. Stir thoroughly to eliminate dry pockets and ensure even hydration. Target mash temperature: 152°F (67°C). Maintain this temperature for 60 minutes for full conversion and a balanced body consistent with a 5.3% ale.

Mash in

After 60 minutes, raise the mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and assist lautering.

Mash out

Perform a fly sparge (or batch sparge) with ~2 gallons of water heated to 170°F (77°C) and collect enough wort to leave about 6.5–7.0 gallons pre-boil (accounting for boil-off). Aim for roughly 6.5 gallons into the kettle for a 5 gallon finished batch.

Sparge

Bring the collected wort to a vigorous rolling boil. Watch for boil-overs during the first minutes.

Bring wort to boil

At the start of the 60-minute boil, add 1.0 oz Magnum (or other high-alpha bittering hop). This addition targets the recipe's 25–30 IBU range; adjust quantity if your alpha acid differs.

Bittering hop addition (60 minutes)

With 15 minutes remaining in the boil, add 1.0 oz of Willamette hops. Also add 1 tsp Irish moss or 1/2 tsp Whirlfloc at this time to help clarity.

Flavor hop addition (15 minutes)

With 5 minutes left, add the remaining 0.5 oz Willamette for aroma character.

Aroma hop addition (5 minutes)

At flameout, turn off the heat and add any final small aroma addition (the 0.5 oz Willamette if you prefer it entirely as whirlpool). Stir gently to create a whirlpool and let the wort sit for 10–20 minutes to extract aromatic oils without adding additional bitterness.

End of boil / flameout whirlpool

Cool the wort rapidly to 66–68°F (19–20°C) using an immersion chiller, plate chiller, or ice bath. Cooling quickly reduces risk of infection and improves hop aroma retention.

Chill wort

Transfer cooled wort to a sanitized fermenter. Top up with dechlorinated water if needed to reach 5.0 gallons. Aerate by shaking, splashing, or using an oxygenation stone for 60–90 seconds.

Aerate and transfer

Rehydrate or prepare the chosen ale yeast according to the manufacturer instructions. Pitch one packet (or equivalent slurry) into the wort at 66–68°F (19–20°C). If using US-05 or similar, direct pitch is acceptable for 5.3% ABV.

Pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until vigorous activity subsides. Then allow fermentation to continue at the same temperature for another 3–7 days until final gravity is stable (typically FG ~1.012–1.014 for this style). Use a hydrometer or refractometer to verify.

Primary fermentation

If using a cleaner fermenting yeast, perform a diacetyl rest by raising the temperature to 68–70°F (20–21°C) for 24–48 hours near the end of fermentation to ensure any buttery diacetyl is reabsorbed.

Optional diacetyl rest

When FG is stable and beer is clear enough, prepare priming sugar: dissolve 4 oz (by weight) dextrose in 1 cup of boiling water, cool, and add to a sanitized bottling bucket. Rack beer onto the priming sugar solution to mix gently and avoid oxygen pickup.

Prepare for bottling

Fill sanitized bottles and cap, or transfer to a sanitized keg and carbonate to ~2.3–2.6 volumes CO2. For bottle conditioning, allow bottles to sit at 68°F (20°C) for 10–14 days, then cold-condition for another week for best clarity and flavor.

Bottle or keg

After conditioning, cold crash to near 35–40°F (2–4°C) for 24–72 hours to help clarify. Serve at 45–50°F (7–10°C) in a pint glass to enjoy the balanced malt body and mild noble hop character typical of a 90 Shilling–style amber/amber hybrid.

Cold crash & serve

Maris Otter pale malt (2-row equivalent)

Crystal/Caramel malt 40L

Victory or Biscuit malt

Munich malt (optional for depth)

Magnum (or other clean bittering hop) - pellets

Willamette hops (or East Kent Goldings / Fuggle substitute) - pellets

Willamette (or same aroma hop) - pellets (flameout/whirlpool)

California Ale yeast (Wyeast 1056 / Safale US-05 / White Labs WLP001)

Yeast nutrient (optional)

Brew water (adjusted for moderate sulfate/chloride balance)

Irish moss or Whirlfloc (optional for clarity)

Priming sugar (dextrose) for bottling

Campden tablet (optional, for chlorine/chloramine removal)

90 Shilling Ale

Make 90 Shilling Ale Recipe in just 12h . 5.3% ABV/27 IBU Odell Brewing

90 Shilling Ale

Descriptors

Tasting Notes

Food Pairings

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