Recipe Type: All Grain
Yeast: Wyeast 1968 (London ESB)
Yeast Starter: 1 liter
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.015
IBU: 43 IBU
Boiling Time (Minutes): 60
Color: 9.2 SRM
Primary Fermentation (# of Days & Temp): 7 @ 68 deg.
Secondary Fermentation (# of Days & Temp): 14 @ 68 deg.
I've made this beer twice, and both times it turned out great. It's not quite to style with 3 lbs. of Munich Malt, but it gives it a good malty backbone.
6 lb. Marris Otter
3 lb. Munich Malt
1 lb. 2-row
0.5 lb. Crystal 40L
0.5 lb. Aromatic Malt
UK Challenger 8.0% AA 60 min.
East Kent Goldings 4.75% AA 45 min.
UK Challenger 8.0% AA 30 min.
East Kent Goldings 4.75% AA 15 min.
East Kent Goldings 4.75% AA 5 min.
Mash at 154 degrees F for 60 minutes
60 minute boil
Ferment at 68 degrees F for 7 days
Secondary optional (I usually skip it for this beer)
Primary: Cherrywood Smoked Porter
60 Minute IPA
On tap:Amber Ale