- Recipe Type
- All Grain
- Yeast
- wlp007
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1042-1044
- Final Gravity
- 1010-1012
- Boiling Time (Minutes)
- 90
- IBU
- 25-30
- Primary Fermentation (# of Days & Temp)
- 7-10
- Tasting Notes
- See below
3.4kg Maris Otter
900g Munich Malt (Better if you use British Munich)
Hops
50g Fuggles 60mins
30g Willamette 20-30mins steep at 80c
30g Styrian Goldings 20-30mins steep at 80c
This is a cracker of a session pale ale. You get the signature nutty character of the maris otter, and the munich adds a slight biscuity and malty backbone. For hops, I like fuggles best for the earthy and firm bitterness profile, and a blend of the spicy and blackcurrant willamette and lemony styrian goldings. For the blend of hops, you can add it at flame out as a whirlpool addition as well, but i prefer to steep it at 80c for 20 to 30 mins so most of the volatile oils are still there and little isomerisation takes place.
Yeast, I use WLP007 as its neutral and allows the hops to come through. It attenuates well, and I can proceed to mash higher at 67c which adds body to it.
WLP002 can also be used, but you have to mash lower at 65c to ensure that it attenuates well as that yeast tends to go to sleep real early. It leaves a residual sweetness and tend to mask hop aromas in favour as the yeast has a distinct fruity character, so it doesnt go well with this beer where the hops are brilliant.
Its a real pleasant session ale and best served and consume 12c.. Standard british carbonation is important as well.
If you try it, please leave some feedback.. Maybe we can improve it
900g Munich Malt (Better if you use British Munich)
Hops
50g Fuggles 60mins
30g Willamette 20-30mins steep at 80c
30g Styrian Goldings 20-30mins steep at 80c
This is a cracker of a session pale ale. You get the signature nutty character of the maris otter, and the munich adds a slight biscuity and malty backbone. For hops, I like fuggles best for the earthy and firm bitterness profile, and a blend of the spicy and blackcurrant willamette and lemony styrian goldings. For the blend of hops, you can add it at flame out as a whirlpool addition as well, but i prefer to steep it at 80c for 20 to 30 mins so most of the volatile oils are still there and little isomerisation takes place.
Yeast, I use WLP007 as its neutral and allows the hops to come through. It attenuates well, and I can proceed to mash higher at 67c which adds body to it.
WLP002 can also be used, but you have to mash lower at 65c to ensure that it attenuates well as that yeast tends to go to sleep real early. It leaves a residual sweetness and tend to mask hop aromas in favour as the yeast has a distinct fruity character, so it doesnt go well with this beer where the hops are brilliant.
Its a real pleasant session ale and best served and consume 12c.. Standard british carbonation is important as well.
If you try it, please leave some feedback.. Maybe we can improve it
