Recipe Type: All Grain
Yeast: Wyeast 1318 London Ale III
Yeast Starter: Yes
Batch Size (Gallons): 10
Original Gravity: 1.062
Final Gravity: 1.011
Boiling Time (Minutes): 75
Color: 34.8
Primary Fermentation (# of Days & Temp): 7 days in low 70’s F
Secondary Fermentation (# of Days & Temp): Transfer, age at 64F for eight days, then keg
Tasting Notes: See Below

Pours darker with a thicker head than the others, head dissipates quickly, citrus and fruity aromas with subtle sweet scent, definite IPA citrus notes, good hops, some roasted balance.

Recipe:

■ 22 lbs - Gambrinus organic 2-row
■ 2 lbs - Briess organic 60L caramel
■ 0.5 lbs - Briess organic roast
■ 1.5 lbs - Weyermann Carafa II
■ 0.5 lbs - Breiss organic chocolate malt

Hop Schedule (75 minute boil)

■ First wort hop with 1 oz. Centennial whole hops 9.3% a.a.
■ 60 min - 2 oz Summit pellets 18.1% a.a.
■ 15 min - 1 oz Amarillo whole hops 8.4% a.a.
■ 15 min - 1 oz Centennial whole hops 9.3% a.a
■ Flame out - 1 oz Amarillo whole hops 8.4% a.a.
■ Flame out - 1 oz Simcoe pellets 12.2% a.a.

Dryhopped one keg with 1.5 oz Amarillo whole hops (one ounce probably would have been sufficient).

Single infusion mash at 151F for 1 hour 15 minutes

Great recipe and Brew!

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