All Grain Yeast:
London Ale III (Wyeast 1318) Yeast Starter:
500ml Batch Size (Gallons):
9 Original Gravity:
1.058 Final Gravity:
24 Boiling Time (Minutes):
23 Primary Fermentation (# of Days & Temp):
7 days at 70° Additional Fermentation:
14 days conditioning Secondary Fermentation (# of Days & Temp):
14 days at 70° 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