Brew Date
January 13, 2008
Attenuation
74% apparent
61% real
Fermentables
British Maris Otter Pale Malt
7.00 lbs|93.3%
Info
Premium base malt for any beer. Good for pale ales.
Info
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
Hops
0.25 oz
Magnum 14.0%
60 min Boil
0.75 oz
Mount Hood 3.5%
60 min Boil
0.50 oz
Mount Hood 3.5%
30 min Boil
0.50 oz
Mount Hood 3.5%
1 min Boil
Yeasts
1 pkg
British AleWLP006
White Labs
Mash Profile Infusion
Mash Steps
Step 2
Infusion60 min
152°F
Fermentation and Aging
Water Profile Tap purified by reverse osmosis.
General Info
English malt, British yeast, German and American hops. I intended to buy Willamette hops but wound up, unknowingly, with Mt. Hood. So, since they are an American version of Hallertaur, I decided to go with German-inspired hops because I had some Magnums laying around.
Procedure
- Single infusion mash at 152° for 60 minutes.
- 60 minute boil, adding hops according to schedule.
- Ferment at 65-68° for 7-14 days.
- Condition at 50-55° for 35 days.
