Wyeast 1968 London Ale Batch Size (Gallons):
5 Original Gravity:
1.051 Final Gravity:
1.021 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
7 days at 68 degrees Secondary Fermentation (# of Days & Temp):
14 days at 68 degrees Tasting Notes:
As the style suggests, mild flavor, low ABV. A very drinkable ale.
This is the recipe that got me my very first Blue Ribbon at a homebrew event in Marlborough, MA Spring 2013
8 oz Roasted Barley
6 oz Special Roast
6 oz Med. Crystal
3.3 lb. Sparkling Amber LME
3.3 lb. Golden Light LME
1oz Challanger (bittering)
1oz Fuggle (aroma)
Wyeast 1968 London Ale
Steep grains in 1 1/2 - 2 gal. water at 160 degrees for 15 mins.
Add liquid malt extract, boil for 45 mins.
Add Challanger and boil for 10 mins.
Add Fuggle and boil for 5 mins.
Cool and transfer wort to primary and top off to 5 gallons total.