All Grain Yeast:
Wyeast 1318 London Ale III Yeast Starter:
Yes Batch Size (Gallons):
10 Original Gravity:
1.062 Final Gravity:
1.011 Boiling Time (Minutes):
34.8 Primary Fermentation (# of Days & Temp):
7 days in low 70ís F Secondary Fermentation (# of Days & Temp):
Transfer, age at 64F for eight days, then keg Tasting Notes:
Pours darker with a thicker head than the others, head dissipates quickly, citrus and fruity aromas with subtle sweet scent, definite IPA citrus notes, good hops, some roasted balance.
■ 22 lbs - Gambrinus organic 2-row
■ 2 lbs - Briess organic 60L caramel
■ 0.5 lbs - Briess organic roast
■ 1.5 lbs - Weyermann Carafa II
■ 0.5 lbs - Breiss organic chocolate malt
Hop Schedule (75 minute boil)
■ First wort hop with 1 oz. Centennial whole hops 9.3% a.a.
■ 60 min - 2 oz Summit pellets 18.1% a.a.
■ 15 min - 1 oz Amarillo whole hops 8.4% a.a.
■ 15 min - 1 oz Centennial whole hops 9.3% a.a
■ Flame out - 1 oz Amarillo whole hops 8.4% a.a.
■ Flame out - 1 oz Simcoe pellets 12.2% a.a.
Dryhopped one keg with 1.5 oz Amarillo whole hops (one ounce probably would have been sufficient).
Single infusion mash at 151F for 1 hour 15 minutes
Great recipe and Brew!
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