Attenuation
79% apparent
64.5% real
Fermentables
British Maris Otter Pale Malt
8.00 lbs|80%
Info
Premium base malt for any beer. Good for pale ales.
Info
Light crystal malt. Used in lighter Abbey or Trappist style ales.
British Dextrin (Cara-Pils) Malt
1.00 lbs|10%
Info
Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Hops
1.25 oz
Challenger 7.1%
60 min Boil
0.50 oz
Kent Golding 5.8%
30 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Super Irish Moss Other
Boil15 min
Yeasts
1 pkg
Edinburgh AleWLP028
White Labs
Mash Profile Infusion
Mash Steps
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 156 degrees with 3.5 gallons of water
- Sparge with 4.5 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
