Description

This is a Community Recipe created by adam-sculthorp

(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

Weyermann Bohemian Pilsner Malt (2500 grams)
Simpsons Wheat Malt (800 grams)
TMM Oat Flakes 20 (450 grams)
Crisp Caramalt (400 grams)
Sabro T90 Pellets (70 grams)
Mosaic Pellets (70 grams)
Wyeast 1318 London Ale III.  (1 packs)

---

Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 22
Original Gravity: 1.048
Final Gravity: 1.012
ABV %: 4.7
IBU: 6.7

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

14g Mosaic Steep/Whirlpool 15mins @82c
14g Sabro Steep/Whirlpool 15mins @82c

Secondary additions and timing:

56g Mosaic 2 days before end of fermentation
56g Sabro 2 days before end of fermentation

Yeast: London Ale III (Wyeast Labs #1318)
Fermentation temperature/steps: Two stage

Comments:

Age for 30 days