All Grain Yeast:
WLP023 Yeast Starter:
Yes Batch Size (Gallons):
11 Original Gravity:
1.034 Final Gravity:
20 Boiling Time (Minutes):
18.8 Primary Fermentation (# of Days & Temp):
7 Tasting Notes:
The brown malt comes through in aroma and flavour, as would be expected. Delicious!
10.00 lb Pale Malt, Maris Otter (3.0 SRM) - 74.07 %
1.50 lb Brown Malt (65.0 SRM) - 11.11 %
1.50 lb Crystal Malt – 60L (Thomas Fawcett) (60.0 SRM) - 11.11 %
0.50 lb Chocolate Malt (450.0 SRM) - 3.70 %
2.00 oz Goldings, East Kent [5.40 %] (55 min) - 20.4 IBU
0.50 oz Goldings, East Kent [5.40 %] (15 min)
0.50 oz Goldings, East Kent [5.40 %] (0 min)
1 item Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Burton Ale (White Labs #WLP023) [Starter 1.5L]
Mash @ 154F using 1 qt/lb water to grain ratio for 60 mins.
I'm only counting the bittering hops in the IBU count. I also use the bittering ratio instead of straight IBUs, and for this beer I aim for 0.55-0.60 GU/BU (again, only the bittering hops). I did this beer grain to glass in 9 days and it came out excellently.
One note: I wanted a more present hop aroma/flavour than I got - I got none with the above recipe, so you might be able to drop the late hops altogether and save some money. Another HBT member has made this since I did the first batch and he doubled the late hops, only to report that the hops still are not very noticeable. I might try a light dry hop on one keg of this next time. I am trying to emulate a beer I had while in England, and the light floral, earthy Kent Goldings hops were so nice in that beer, but in no way over powering.