I'd be interested
You got it!
At work so I don't have my Beersmith version, but here is the recipe:
11 Gallon Batch size (to fill out two kegs and account for trub):
- 7 lbs Pale Malt (2 Row)
- 12 lbs Marris Otter
- 2.5 lbs Cara 40L
For hops:
I used Northern Brewer in place of Challenger for the first addition (I just like the profile)
- 2 ounces Northern Brewer 8.8% AA 60 minutes
- 2 ounces Challenger 6.9% AA 30 minutes
- 1 ounce Challenger 6.9% AA 20 minutes
- 1 ounce Crystal 4.0% AA 0 (Dry Hop for 5 Days)
OG: 1.054
IBU: 52
BU:GU: .96
Wyeast 1056 (I went with this yeast versus an English Ale to get a more crisp profile)
Single Infusion Mash at 152 degrees for 75 minutes. Batch sparge. Boiled for 75 minutes. Primary for 10 days, racked to secondary for 12. Dry Hop for last 5 days with leaf hops. No cold crash. Kegged.
This recipe was liked by all, especially SWMBO. On this recipe, I backed off the dry hopping a bit. The first time I made this, I made it with English Ale and dry hopped with 2 ounces of Crystal. The beer was just too fruity and sweet, more than what was needed.
This has become one of my staple beers. I have used this as a base to do some other recipes, such as adding Victory Malt or changing the hops, but this base recipe is always on tap. VERY drinkable.
Good luck! I would love to hear if you agree this is a good recipe, if you brew it.
Cheers.