Pelikan
Well-Known Member
Rothbury is the music festival of all music festivals. A four day extravaganza taking place over the fourth of July weekend.
A friend suggested I brew a few cases to bring with us; it didn't take much nudging for me to pick up the torch. Indeed, I felt the occasion warranted some fresh recipes.
The goal is to make these two sessionable and refreshing (think 4th of July), and ideally not offensive to the average palate. I still have a little time to tweak if necessary, but can only really change the amount of Maris Otter and/or hops. The special grains are pretty much set in stone, as they were bagged together by the LHBS.
The below figures are, of course, theoretical, and based upon a ~75% mash efficiency (a conservative average). Both recipes are all grain, and factor in 4oz of 43ppg DME for the starter. Let me know what you think.
Rothbury Brown Ale
Style: American Brown
Size: 5.25 gallons
Mash Temp: 154*F
Color: 19 SRM
Bitterness: ~30 IBU
OG: 1.050
FG: 1.013
ABV: 4.7%
7lb Maris Otter
12 oz Crystal 40L
12 oz Crystal 60L
8 oz CaraPils
4 oz Chocolate
.5 oz Palisade 7.5% AA (60 min)
.5 oz Cascade 5.5% AA (60 min)
.5 oz Palisade (10 min)
.5 oz Cascade (10 min)
Yeast: Wyeast 1272 American Ale II -- 72-76% attenuation
Rothbury ESB
Style: English Ex. Special Bitter
Size: 5.25 gallons
Mash Temp: 154*F
Color: 12 SRM
Bitterness: ~35 IBU
OG: 1.055
FG: 1.015
ABV: 5.1%
7lb 4oz Maris Otter
1 lb Crystal 60L
8 oz Victory
8 oz Golden Naked Oats
8 oz CaraPils
4 oz Special Roast
1 oz Palisade 7.5% AA (60 min)
.5 oz Willamette 6.4% AA (30 min)
.5 oz Willamette (5 min)
.5 oz Palisade (flameout)
Yeast: White Labs WLP022 Essex Ale Yeast (Platinum) -- 71-76% attenuation
A friend suggested I brew a few cases to bring with us; it didn't take much nudging for me to pick up the torch. Indeed, I felt the occasion warranted some fresh recipes.
The goal is to make these two sessionable and refreshing (think 4th of July), and ideally not offensive to the average palate. I still have a little time to tweak if necessary, but can only really change the amount of Maris Otter and/or hops. The special grains are pretty much set in stone, as they were bagged together by the LHBS.
The below figures are, of course, theoretical, and based upon a ~75% mash efficiency (a conservative average). Both recipes are all grain, and factor in 4oz of 43ppg DME for the starter. Let me know what you think.
Rothbury Brown Ale
Style: American Brown
Size: 5.25 gallons
Mash Temp: 154*F
Color: 19 SRM
Bitterness: ~30 IBU
OG: 1.050
FG: 1.013
ABV: 4.7%
7lb Maris Otter
12 oz Crystal 40L
12 oz Crystal 60L
8 oz CaraPils
4 oz Chocolate
.5 oz Palisade 7.5% AA (60 min)
.5 oz Cascade 5.5% AA (60 min)
.5 oz Palisade (10 min)
.5 oz Cascade (10 min)
Yeast: Wyeast 1272 American Ale II -- 72-76% attenuation
Wyeast said:With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer. Fruitier and more flocculent than Wyeast 1056 American Ale yeast, slightly nutty, soft, clean with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist makeup, mashing protocol, or other wort characteristics. Reliably flocculent, producing bright beer without filtration.
Rothbury ESB
Style: English Ex. Special Bitter
Size: 5.25 gallons
Mash Temp: 154*F
Color: 12 SRM
Bitterness: ~35 IBU
OG: 1.055
FG: 1.015
ABV: 5.1%
7lb 4oz Maris Otter
1 lb Crystal 60L
8 oz Victory
8 oz Golden Naked Oats
8 oz CaraPils
4 oz Special Roast
1 oz Palisade 7.5% AA (60 min)
.5 oz Willamette 6.4% AA (30 min)
.5 oz Willamette (5 min)
.5 oz Palisade (flameout)
Yeast: White Labs WLP022 Essex Ale Yeast (Platinum) -- 71-76% attenuation
White Labs said:Flavorful British style yeast. Drier finish than many British ale yeasts. Produces a slightly fruity and bready character. Good top fermenting yeast strain, excellent candidate for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.