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Old 03-06-2012, 04:27 AM   #1
Stardust's Avatar
Oct 2010
Lewisville, Texas
Posts: 145
Liked 1 Times on 1 Posts

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   
IBU: 31.1   
Boiling Time (Minutes): 60   
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."
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