Brew Date
February 11, 2007
Attenuation
82.3% apparent
67.3% real
Fermentables
Info
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Dextrin (Cara-Pils) Malt
1.00 lbs|9.5%
Info
Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Info
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Hops
1.00 oz
Northern Brewer 8.2%
60 min Boil
0.50 oz
Kent Golding 5.5%
15 min Boil
0.50 oz
Kent Golding 5.5%
3 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Super Irish Moss Other
Yeasts
1 pkg
Edinburgh AleWLP028
White Labs
Fermentation and Aging
General Info
I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.
Updated from an earlier version, based upon the results of the previous recipe. This one is intended to be fuller, richer, and a bit more of a copper color.
Procedure
- Single infusion mash at 154 degrees
- Sparge with 3.75 gallons of 168 degree water
- Bring to a boil
- Total boil time: 90 minutes
- Add hops according to schedule
- Cool wort
- Pitch yeast when when temperature reaches 70-75 degrees
