All Grain Yeast:
Safale S-04 (dry) Batch Size (Gallons):
5.5 Original Gravity:
1.039 Final Gravity:
34.7 Boiling Time (Minutes):
6.8 SRM Primary Fermentation (# of Days & Temp):
7 days, 68 deg Secondary Fermentation (# of Days & Temp):
14 days, 68-70 deg
Please note that my efficiency with this recipe is 71.5%. You may need to adjust ingredients for your system to hit the target OG and IBUs.
Amount Item Type % or IBU
7 lbs Maris Otter (Crisp) (4.0 SRM) Grain 87.5 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.3 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 3.1 %
4.0 oz Munich Malt (9.0 SRM) Grain 3.1 %
1.00 oz Goldings, East Kent [6.00%] (60 min) Hops 21.9 IBU
0.50 oz Goldings, East Kent [6.00%] (30 min) Hops 8.4 IBU
0.75 oz Fuggles [4.00%] (10 min) Hops 4.0 IBU
0.50 oz Goldings, East Kent [6.00%] (1 min) Hops 0.5 IBU
0.50 items Campden Tablet (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
I use the Campden to neutralize chloramine in my tap water. You may not need to use this.
Mash in with 8 quarts of water (1 quart per lb of grain) for a target temp of 154 degrees. Rest for 60 minutes, then sparge to collect 6.5 gallons. With my system I get about 1 gallon of boil-off over an hour, however you may need to adjust the recipe to match my numbers.
Overall it's a good light but malty session beer without too much bitterness or strong hop character. Its best enjoyed around 55 degrees. From a visual standpoint the flaked barley produces some chill haze at lower temps, and the flavor is also muted if drank colder than cellar temps. I force carbonate to around 1.9 volumes CO2 (12 PSI at 55 degrees).