Recipe Type: All Grain
Yeast Starter: yes
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 4
Original Gravity: 1.06
Final Gravity: 1.010
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): no
Tasting Notes: Fruity, but not sweet. Almost like marmalade on toast.
Recipe is for 4 Gallons. If you absolutely must have 5 gallons, multiply everything by 1.25.
9lb Maris Otter (70% efficiency, YMMV)
1oz willamette 55 minutes
2oz Bramling Cross 10 minutes
1oz ekg 1o minutes
2oz Bramling Cross Post-boil (see below)
1oz ekg Post-Boil
Beer received rave reviews from me and from those who tried it at homebrew club tasting night. It lacks the aggressiveness of American IPA's, but is very enjoyable as one step beyond an ESB. At 6.7% it's not very sessionable, but it really tastes like it ought to be.
Mashed at 147ish. Would probably be better a few degrees higher.
I computed this at around 60 IBUs, but it tastes like much less, which is good. I used Willamette to bitter because I had a lot of it and don't have any plans for it. Feel free to substitute whatever to get about 25 IBU.
The post-boil hop additions were added when wort was around 190F and left to steep for 20-30 minutes in paint strainer bag, then I chilled as normal.