Recipe Type: Extract
Yeast: Wyeast 1968 London Ale
Batch Size (Gallons): 5
Original Gravity: 1.051
Final Gravity: 1.021
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 7 days at 68 degrees
Secondary Fermentation (# of Days & Temp): 14 days at 68 degrees
Tasting Notes: As the style suggests, mild flavor, low ABV. A very drinkable ale.
This is the recipe that got me my very first Blue Ribbon at a homebrew event in Marlborough, MA Spring 2013
8 oz Roasted Barley
6 oz Special Roast
6 oz Med. Crystal
3.3 lb. Sparkling Amber LME
3.3 lb. Golden Light LME
1oz Challanger (bittering)
1oz Fuggle (aroma)
Wyeast 1968 London Ale
Steep grains in 1 1/2 - 2 gal. water at 160 degrees for 15 mins.
Add liquid malt extract, boil for 45 mins.
Add Challanger and boil for 10 mins.
Add Fuggle and boil for 5 mins.
Cool and transfer wort to primary and top off to 5 gallons total.
"Beer is proof that God loves us and wants us to be happy."
- Benjamin Franklin