London Calling Far Away Brown - London Brown Ale |
RECIPE INFO |
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by Pottyp
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.067 |
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FG: 1.017 |
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ABV: 6.55%
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Bitterness: 27.78 (tinseth)
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IBU/OG: 0.41 |
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Color: 20.9° SRM
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Calories: 6.55 per 330ml
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FERMENTABLES |
| 83.3% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 8.3% |
0 |
Dark Crystal 80L - UK |
33 |
80 |
Mash |
| 4.2% |
0 |
Pale Chocolate - UK |
32 |
200 |
Mash |
| 4.2% |
0 |
Special Roast - US |
33 |
50 |
Mash |
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HOPS |
| 0 |
East Kent Goldings |
Pellet |
Boil |
60 Minutes |
5.5 |
22.83 |
| 0 |
Fuggles |
Pellet |
Boil |
15 Minutes |
4.8 |
4.94 |
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YEAST |
| Wyeast London Ale 1028 |
75% |
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OTHER INGREDIENTS |
| 1 |
tsp |
irish moss |
0 minutes |
Boil |
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INSTRUCTIONS |
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1) Mash:
*Target a mash temperature of 152°F (67°C) for 60 minutes with approximately 3 gallons (11 L) of strike water to ensure a good balance of fermentable and unfermentable sugars, contributing to the beer's body and sweetness.
*Mash out at 168°F (76°C) for 10 minutes, then sparge with enough water to collect about 6 gallons (23 L) of pre-boil wort.
2) Boil:
* Bring the wort to a boil.
*Add 1 oz of East Kent Goldings hops for 60 minutes.
*If using the Fuggles for flavor, add at the 15-minute mark.
The total boil time is 60 minutes.
3) Cooling and Fermentation:
*Chill the wort rapidly to approximately 66°F (19°C) and pitch your yeast.
*Ferment at around 66-68°F for one to two weeks, or until final gravity is stable.
*Consider a diacetyl rest by raising the temperature a few degrees toward the end of fermentation.
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