Brew Date
November 20, 2006
Attenuation
79% apparent
64.5% real
Fermentables
Info
Moderate malt flavor. Used to produce traditional English and Scottish style ales.
Gambrinus Honey Malt
0.50 lbs|6.1%
British Dextrin (Cara-Pils) Malt
0.25 lbs|3%
Info
Adds body; aids head retention. For porters, stouts and heavier bodied beers.
Hops
0.75 oz
Northern Brewer 8.7%
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
Boil15 min
Yeasts
1 pkg
London AleWLP013
White Labs
Mash Profile Infusion
Mash Steps
Step 2
Infusion60 min
152°F
Step 3
Batch Sparge 115 min
168°F
Step 4
Batch Sparge 215 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.
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Bring to a boil
- Total boil time: 60 minutes
- Add Northern Brewer hops immediately
- Add Kent Golding hops at 45 and 57 minutes into boil
- Cool wort
- Pitch yeast when when temperature reaches 70-75 degrees
