Amount | Fermentable | % |
---|---|---|
11.00 pounds | British Maris Otter Pale Malt | 74.6% |
1.00 pounds | Honey Malt | 6.8% |
1.00 pounds | Crystal Malt 80L | 6.8% |
1.00 pounds | German CaraMunich Malt II | 6.8% |
0.75 pounds | Brown Sugar (Dark) | 5.1% |
14.75 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
1.00 ounces | Northern Brewer | 60 minutes | Boil | Pellets | 8.7% | |
0.65 ounces | Kent Golding | 30 minutes | Boil | Pellets | 4.0% | |
0.65 ounces | Kent Golding | 10 minutes | Boil | Pellets | 4.0% | |
2.30 ounces | Total Hop Weight |
Amount | Non-Fermentable | Type | Use | Time |
---|---|---|---|---|
1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
English Ale | White Labs | WLP007 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Infusion Mash | 60 minutes | 157° F | |
2 | Sparge | 60 minutes | 170° F |
The 2007 edition of our gift brew. I brewed it earlier so that it will have much time to age. This one will be bottle conditioned.
Racked to primary and pitched a slurry of White Labs English Ale (WLP002) yeast from a previous batch (September 9, 2007). Racked to secondary after nine days in primary (September 18, 2007).
Bottled one case of bombers and 30 12 ouncers. Primed with 4 ounces of corn sugar and 1/2 packet of Munton’s dry yeast, hydrated (October 9, 2007).