- Recipe Type
- All Grain
- Yeast
- MJ Burton Union
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.039
- Final Gravity
- 1.10
- Boiling Time (Minutes)
- 60
- IBU
- 32
- Color
- 6
- Primary Fermentation (# of Days & Temp)
- Two weeks
- Secondary Fermentation (# of Days & Temp)
- Two weeks
- Tasting Notes
- Tarnished golden in colour. Aroma has rye bread and mint. Light and hoppy.
5 US gallon recipe
OG - 1.039, FG - 1.010
3.8%ABV, 32IBU, 6SRM
Grist:
5.75lb Maris Otter (Crisp) - 84%
0.75lb Pale Rye Malt - 11%
6oz Amber Malt (Crisp) - 5.5%
Mash middle of the range. Make sure you have some sulphur in your water (100-150ppm), I added 1g/gallon of gypsum to my very bland South Wales water but adjust to taste. Lactic acid used to adjust the acidity of the mash.
60 minute boil.
60m - 1/2oz Challenger
15m - 1.5oz Fuggles
Ferment with Mangrove Jacks Burton Union yeast. Dry hop with 1oz Fuggles for five days.
Early notes:
Appearance: tarnished gold, slightly hazy but not murky (unfined). Expecting it to clear to the slightest haze over the next two weeks.
Aroma: surprisingly sweet German rye bread aroma, followed by some fruity esters and minty hops.
Taste: earthy and 'green' hops, distant pear-like esters, a hint of light toasty malt with a crisp, snappy dry finish. The contribution of the rye is very distant and close to imperceptible.
Mouthfeel: deceptive but still light.
OG - 1.039, FG - 1.010
3.8%ABV, 32IBU, 6SRM
Grist:
5.75lb Maris Otter (Crisp) - 84%
0.75lb Pale Rye Malt - 11%
6oz Amber Malt (Crisp) - 5.5%
Mash middle of the range. Make sure you have some sulphur in your water (100-150ppm), I added 1g/gallon of gypsum to my very bland South Wales water but adjust to taste. Lactic acid used to adjust the acidity of the mash.
60 minute boil.
60m - 1/2oz Challenger
15m - 1.5oz Fuggles
Ferment with Mangrove Jacks Burton Union yeast. Dry hop with 1oz Fuggles for five days.
Early notes:
Appearance: tarnished gold, slightly hazy but not murky (unfined). Expecting it to clear to the slightest haze over the next two weeks.
Aroma: surprisingly sweet German rye bread aroma, followed by some fruity esters and minty hops.
Taste: earthy and 'green' hops, distant pear-like esters, a hint of light toasty malt with a crisp, snappy dry finish. The contribution of the rye is very distant and close to imperceptible.
Mouthfeel: deceptive but still light.
