| Ale |
Strong Ale |
|
New Zealand |
|
|
|
| Alcohol / volume |
Colour EBC |
Bitterness |
Other |
|
OG |
|
| 5.4% |
60 |
25 |
often primed lightly |
|
1053 |
|
| Brewers of old most surely knew how to produce a strong ale, rich in body and with many flavour highlights. These beers were usually special occasion beverages, alternatives to the everyday (every meal?) ale of 3.2 to 4.4 % vol. |
| A strong ale of greater than 5 % has long provided brewers with the opportunity to bring together a richness of malts and an exciting blend of hops, held together by the higher alcohol strength. |
| New Zealand ales of pre-WWII were often strong, malty and quite dark. This heritage was lost largely through the effects of wartime material restrictions and post-war taxation (and even a "beer strike" - boycotting beer in an attempt to hold onto affordable beer) |
| This beer style has once again been seen as part of the resurgence of brewing variations that began in the 1980's. It may be much less common than it's predecessors - but it is a very enjoyable style. |
| This beer style is for special occassions - when you're really in the mood to taste. This strong ale is a "sensing" beer when fullest enjoyment demands time to assess all the flavours. |
1053 |
|
| |
|
per 100 hL. |
Kettle Cast |
@ |
OG |
|
| Typical |
|
@ EBC tint |
kg malt |
|
|
|
| Malts : |
Pale |
4 |
1,380 |
kg. |
|
89.0% |
| |
Crystal Dark |
225 |
124 |
kg. |
|
8.0% |
| |
Chocolate |
1100 |
47 |
kg. |
|
3.0% |
| |
Adjunct |
Sugar |
164 |
kg. |
|
12% |
| Mashing : |
Protein Rest |
low, then high temp |
medium |
|
|
|
| |
CaCl |
|
end ferment gravity |
|
|
|
| |
CaSO4 |
|
|
|
|
|
| Hops : |
Early Additions |
Nelson Sauvin |
|
|
|
|
| |
|
Motueka (formerly B Saaz) |
|
|
|
|
| |
Middle Additions |
Nelson Sauvin |
|
|
|
|
| |
|
Motueka (formerly B Saaz) |
|
|
|
|
| |
Late Additions |
Nelson Sauvin |
Very Late |
40% |
of kg. |
|
| |
|
Motueka (formerly B Saaz) |
|
|
|
|
| Notes : |
fruity esters, hoppy, malty, spicy |
|
|
|
|
| |
nice alcohol and body. Fine bitterness |
|
|
|
|
