Vlad the Impale Ale Recipe
Vlad the Impale Ale (8.5 litres)
In honour of Bram Stoker, deep and dark, roasted and bitter like a stake through the heart. You'll gladly die the little death after you wrap your fangs, um lips around this hop forward ale. A deep veil of dark coffee malt cloaking the luscious hop bitterness that engulfs your palate, the remnants running languidly down your throat and you realise your soul has been forever changed. The thirst for more of this dark biting ale is all you desire.
- 1 x Mr Beer 1.3kg Bewitched Amber Ale
- 1 x Mr Beer Robust Malt Extract
- 12g Willamette Hop Pellets
- 12g Hallertau Tradition Hop Pellets
- 1 x 72g pack Mr Beer Carbonation Drops
- Colour: Brown
- Body: Heavy
- Bitterness: Med/High
- Approx. Alcohol Level: 6.5% ABV
- Naturally Carbonated: Natural
Step 1: Mix
Clean and sanitise all equipment that will come in contact with the brew. In a 2 litre pan, mix a 250g pouch of Robust Malt Extract with 500ml of water and bring to the boil. Add Willamette and Hallertau Tradition hop pellets and boil for 10 minutes. Remove from heat and cool the pan in a sink of iced water. Strain the cooled malt/hop mix into the Fermenting Vessel (FV). Add the Bewitched Amber Ale to the Fermenting Vessel (FV). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the yeast and fit the lid.
Place the FV in a location out of direct sunlight and try ferment between 20C-24C. Fermentation should take 7 to 14 days. At around day 10 check the specific gravity (SG). Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 6.5 %ABV.
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