- Recipe Type
- All Grain
- Yeast
- London Ale III (Wyeast 1318)
- Yeast Starter
- 500ml
- Batch Size (Gallons)
- 9
- Original Gravity
- 1.058
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 23
- Primary Fermentation (# of Days & Temp)
- 7 days at 70°
- Secondary Fermentation (# of Days & Temp)
- 14 days at 70°
- Additional Fermentation
- 14 days conditioning
- Tasting Notes
- Full body. Complex hop spice mixes with rye. Earthy hop bitterness. Dried fruit.
This beer is delicious. Previously I made it without the crystal 120, but that malt adds great body and plum/raisin notes to the Hallertau spice. While it is full-bodied it isn't a heavy beer.
As difficult as it is, an extra few weeks conditioning will do wonders. When I tapped it the dried fruit flavors had not developed, however near the end of the keg they come through and really make the beer stellar. I recommend leaving it alone for six weeks after taking it out of primary.
Recipe & pictures at the Midnight Hour Brew-blog
As difficult as it is, an extra few weeks conditioning will do wonders. When I tapped it the dried fruit flavors had not developed, however near the end of the keg they come through and really make the beer stellar. I recommend leaving it alone for six weeks after taking it out of primary.
Recipe & pictures at the Midnight Hour Brew-blog
