Brew Date
September 9, 2007
Tap Date
December 24, 2007
Attenuation
86.5% apparent
71% real
Fermentables
British Maris Otter Pale Malt
11.00 lbs|74.6%
Info
Premium base malt for any beer. Good for pale ales.
Info
Malt sweetness and honey like flavor and aroma.
Info
Sweet, mild caramel flavor and a golden color. For porters and stouts
German CaraMunich Malt II
1.00 lbs|6.8%
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.
Brown Sugar (Dark)
0.75 lbs|5.1%
Hops
1.00 oz
Northern Brewer 8.7%
60 min Boil
0.65 oz
Kent Golding 4.0%
30 min Boil
0.65 oz
Kent Golding 4.0%
10 min Boil
Non-Fermentables
1 tsp.
Irish Moss Spice
Boil15 min
Yeasts
1 pkg
English AleWLP007
White Labs
Mash Profile Infusion
Mash Steps
Step 1
Infusion Mash60 min
157°F
Fermentation and Aging
General Info
The 2007 edition of our gift brew. I brewed it earlier so that it will have much time to age. This one will be bottle conditioned.
Racked to primary and pitched a slurry of White Labs English Ale (WLP002) yeast from a previous batch (September 9, 2007). Racked to secondary after nine days in primary (September 18, 2007).
Bottled one case of bombers and 30 12 ouncers. Primed with 4 ounces of corn sugar and 1/2 packet of Munton’s dry yeast, hydrated (October 9, 2007).
Procedure
- Single infusion mash
- Sparge with 4 gallons of 168 degree water
- Total boil time: 90 minutes
- Add Northern Brewer hops at boil (bittering)
- Add first round of Goldings hops at 30 minutes (flavor)
- Add Brown Sugar at 45 minutes
- Add Irish Moss at 45 minutes
- Add second round of Goldings hops at 50 minutes (aroma)
- Cool wort to 70-75 degrees
- Pitch yeast
