|Type: All Grain|
|Batch Size (fermenter): 19.00 l|
|Brewhouse Efficiency: 70.00 %|
|Boil Time: 90 min|
|10.00lb||English Maris Otter||Grain||1|
|40.00 g||East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min||Hop||6||22.8 IBUs|
|20.00 g||East Kent Goldings (EKG) [5.00 %] – Boil 5.0 min||Hop||7||2.3 IBUs|
|1.0 pkg||British Ale Yeast (Wyeast Labs #1098) [124.21 ml]||Yeast||8||–|
|1.0 pkg||London Ale Yeast (Wyeast Labs #1028) [124.21 ml]||Yeast||9||–|
|Est Original Gravity: 1.056 SG|
|Est Final Gravity: 1.013 SG|
|Estimated Alcohol by Vol: 5.6 %|
|Bitterness: 25.7 IBUs|
|Est Color: 12.1 SRM|
“Suggested” All Grain Instructions
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete.
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C).
Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.044 (10.9 °P).
Once the wort is boiling, add the bittering hops. The total wort boil time is 60 minutes after adding the bittering hops. With 15 minutes left add the Irish moss or other kettle finings and at five minutes left add the last hop addition.
Chill the wort to 68 °F (20 °C) and aerate thoroughly.
For typical ales, you should be pitching approximately 177B yeast cells.
Ferment at 68F (20C).
Fermentation should be complete within about a week. Ensure a stable final gravity over several days before bottling / kegging or racking to secondary.
Carbonation should be approximately 2.1 volumes.