GreenSpyder
Active Member
- Recipe Type
- All Grain
- Yeast
- London Ale 1028 Wyeast
- Yeast Starter
- 1 At DME w/yeast nutrient
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.018
- Boiling Time (Minutes)
- 60
- Primary Fermentation (# of Days & Temp)
- 10 days @ 65F
- Secondary Fermentation (# of Days & Temp)
- 20 days @65F
- Tasting Notes
- Dry hop at 20 days
10.5 lbs Meris Otter 3L
6 oz Munich Light 15L
7 oz Crystal 20L
Mash at 153F for 60 minutes
Hop Schedule:
Boil 15 minutes
1 oz Chinook x 45 minutes
1/2 oz Colombus x 15 minutes
1/2 oz Cascade x 15 minutes
1 tsp Irish Moss x 15 minutes
1 oz Cascade x 1 minute
Wyeast 1028 London Ale (started x 1.5 days)
Ferment 10 days (remove from trub & yeast)
Ferment 10 days (secondary)
Dry hop:
1/2 oz Cascade
1/2 oz Colombus
Ferment 10 days on dry hop
Prime, bottle, allow to stand/condition for 2 months.
This is slightly sweet, not bitter, with a very floral fragrant nose feel.
Cheers!
6 oz Munich Light 15L
7 oz Crystal 20L
Mash at 153F for 60 minutes
Hop Schedule:
Boil 15 minutes
1 oz Chinook x 45 minutes
1/2 oz Colombus x 15 minutes
1/2 oz Cascade x 15 minutes
1 tsp Irish Moss x 15 minutes
1 oz Cascade x 1 minute
Wyeast 1028 London Ale (started x 1.5 days)
Ferment 10 days (remove from trub & yeast)
Ferment 10 days (secondary)
Dry hop:
1/2 oz Cascade
1/2 oz Colombus
Ferment 10 days on dry hop
Prime, bottle, allow to stand/condition for 2 months.
This is slightly sweet, not bitter, with a very floral fragrant nose feel.
Cheers!
