Description
This is a Community Recipe created by mwaite36
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Thomas Fawcett – Maris Otter Pale Ale Malt (3800 grams)
Crisp Pale Wheat Malt (200 grams)
Weyermann® Vienna Malt (200 grams)
Amarillo Pellets (100 grams)
Cascade Pellets (50 grams)
NBS Classic English Ale Yeast 12g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): English-Style Summer Ale
Batch Size: 23litre
Original Gravity: 1.042
Final Gravity: 1.010
ABV %: 4.2
IBU: 28
THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 60
Additions and timing:
Amarillo 10g @ 5mins
Cascade 20g @ 5mins
Amarillo 90g @ Whirlpool 20mins @ 80c
Secondary additions and timing:
Cascade 30g dry hop 3 days
Yeast: NBS Classic English Ale Yeast
Fermentation temperature/steps: 18c for 7 days
Comments:
Paul Owen (verified owner) –
Enjoyed this beer, only managed OG of 1.038 though and FG of 1.011, giving a 3.7% beer.
Also, when I inputted the additions into Brewsmith I only got an IBU of 4.4 due to the late time additions (I’m still a novice at this so may not have this right). I decided to add Amarillo (10g) and Cascade (20g) at the start of the boil to get a higher IBU and it worked out well.
I found that beer was best 6 weeks after brew day
Paul
Robert Neale –
When you add the whirlpool hops the software you used may not have calculated the bitterness correctly. Looks like you efficiency could be higher but look for consistency, then you will know where you are, just add a little more grain. Thanks for the input.