Stardust
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1968 London ESB
- Yeast Starter
- 1 litre
- Batch Size (Gallons)
- 5.0 gal
- Original Gravity
- 1.061
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 31.1
- Color
- 16.3 SRM
- Primary Fermentation (# of Days & Temp)
- 31 days @ 65 degF
- Tasting Notes
- Floral hop aroma with nutty and fruity palate
10 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.00 oz Willamette [4.60 %] - Boil 60.0 min
0.50 oz Goldings, East Kent [5.00 %] Boil 5.0 min (aroma step)
1 tsp Irish Moss (Boil 10.0 mins)
Mash Schedule
----------------------------
Mash In at 156.0 degF for 45 min
Mash Out at 168.0 degF for 10 min
Sparge with 3.10 gal (more or less) at 168.0 F to reach pre-boil vol
This recipe is based on the one from Mark Ollosson's book, Real Ales for the Home Brewer, published in 1997. Usher's brewery closed in 2000. Today this beer is brewed as Ushers 1824 (from a brewery whose name escapes me). It is described as "an English ale based on beers brewed at the Ushers Brewery in Trowbridge since 1824. Tangy and refreshing, brewed with Fuggles and Goldings."
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
2.00 oz Willamette [4.60 %] - Boil 60.0 min
0.50 oz Goldings, East Kent [5.00 %] Boil 5.0 min (aroma step)
1 tsp Irish Moss (Boil 10.0 mins)
Mash Schedule
----------------------------
Mash In at 156.0 degF for 45 min
Mash Out at 168.0 degF for 10 min
Sparge with 3.10 gal (more or less) at 168.0 F to reach pre-boil vol
This recipe is based on the one from Mark Ollosson's book, Real Ales for the Home Brewer, published in 1997. Usher's brewery closed in 2000. Today this beer is brewed as Ushers 1824 (from a brewery whose name escapes me). It is described as "an English ale based on beers brewed at the Ushers Brewery in Trowbridge since 1824. Tangy and refreshing, brewed with Fuggles and Goldings."
