Episode 43 – Table Beer

Description

This is a Community Recipe created by bythemashtungmail-com

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients Included

Rolled Oats (400 grams)
Dingemans Pale Wheat Malt (250 grams)
Crisp Maris Otter (2500 grams)
Lemon Drop Pellets (15 grams)
Centennial Pellets (15 grams)
Magnum Pellets (10 grams)
Wyeast 1056 American Ale  (1 packs)

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Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Experimental Beer
Batch Size: 20
Original Gravity: 1.032
Final Gravity: 1.008
ABV %: 3.27
IBU: 25.6

THE MASH
Temperature °C: 66.7
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

10g of Magnum @ 60 mins left to boil
15g of Lemondrop @ 5 mins left to boil
15g of Centennial whirlpool at 80°C for 20 mins

Secondary additions and timing:

None Required

Yeast: Wyeast #1056 American ale
Fermentation temperature/steps: Pitch yeast at 21°C, once fermentation has begun drop to 19°C and leave to ferment out. Once Fermentation has stopped allow to condition for 5 days and rack off.

Comments:

Table Beer is a fantastically versatile beer. It’s the perfect beer to enjoy at the table with a meal, to have all day if you’re settling in for a long session, or maybe if you’re just warming up and want something to whet your whistle before taking the plunge in the deep end. Lower in abv, this style stays pale, crisp and refreshing whilst keeping a notable hop hit.

We brew a Table Beer in episode 43 of By The Mash Tun Podcast which you can find at https://www.kaiju.fm/by-the-mash-tun/43-table-beer/