| Amount | Fermentable | % |
|---|---|---|
| 23.25 pounds | Pale Ale Malt, Northwestern (Great Western) | 77.5% |
| 2.50 pounds | Oats, Flaked | 8.3% |
| 2.50 pounds | Wheat, Flaked | 8.3% |
| 1.75 pounds | Carapils (Briess) | 5.8% |
| 30.00 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.30 ounces | Citra | 90 minutes | First Wort | Pellets | 12.8% | |
| 0.30 ounces | El Dorado | 90 minutes | First Wort | Pellets | 14.4% | |
| 0.30 ounces | Mosaic | 90 minutes | First Wort | Pellets | 10.8% | |
| 1.20 ounces | Citra | 20 minutes | Aroma | Pellets | 12.8% | |
| 1.20 ounces | El Dorado | 20 minutes | Aroma | Pellets | 14.4% | |
| 1.20 ounces | Mosaic | 20 minutes | Aroma | Pellets | 10.8% | |
| 0.90 ounces | Citra | 30 minutes | Aroma | Pellets | 12.8% | |
| 0.90 ounces | El Dorado | 30 minutes | Aroma | Pellets | 14.4% | |
| 0.90 ounces | Mosaic | 30 minutes | Aroma | Pellets | 10.8% | |
| 0.40 ounces | Citra | 40 minutes | Aroma | Pellets | 12.8% | |
| 0.40 ounces | El Dorado | 40 minutes | Aroma | Pellets | 14.4% | |
| 0.40 ounces | Mosaic | 40 minutes | Aroma | Pellets | 10.8% | |
| 1.40 ounces | Cascade | 0 minutes | Dry Hop | Pellets | 12.8% | |
| 1.40 ounces | El Dorado | 0 minutes | Dry Hop | Pellets | 14.4% | |
| 1.40 ounces | Mosaic | 0 minutes | Dry Hop | Pellets | 10.8% | |
| 12.60 ounces | Total Hop Weight | |||||
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 15.5 g | Gypsum (Calcium Sulfate) | Water Agent | Mash | 60 minutes |
| 12 g | Calcium Chloride | Water Agent | Mash | 60 minutes |
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| London Ale III | Wyeast | 1318 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Based upon this recipe.
Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.
Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.
Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days.
Package at 2.6 volumes of CO2 and consume fresh.