Brew Date
August 31, 2007
Tap Date
October 27, 2007
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.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Hops
1.70 oz
Kent Golding 4.0%
60 min Boil
1.00 oz
Kent Golding 4.0%
20 min Boil
1.30 oz
Kent Golding 4.0%
1 min Boil
Non-Fermentables
1 tsp.
Gypsum Water Agent
Boil60 min
Yeasts
1 pkg
London AleWLP013
White Labs
Mash Profile Single Infusion Mash, Medium Bodied Beer
Mash Steps
Step 2
Mash Out10 min
168°F
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.
This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.
Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).
Procedure
- Single infusion mash at 154° with 3.5 gallons of water
- Sparge with 4.25 gallons of 168° 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°
