Description

This is a Community Recipe created by mattbowles

(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.)

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Ingredients Included

Thomas Fawcett – Golden Promise Pale Ale Malt (4840 grams)
Weyermann® Munich Malt I (790 grams)
Weyermann® Carapils® (270 grams)
Crisp Crystal Malt (260 grams)
Citra Whole Hops (3 packs)
Wyeast 1968 LONDON ESB ALE.  (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23
Original Gravity: 1060
Final Gravity: 1012
ABV %: 6-7
IBU: 66

THE MASH
Temperature °C: 66.5
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

17g Citra [FWH 60 min]
35g Citra [20 min]
35g Citra [10 min]
35g Citra [5 min]
50g Citra [0 min]

Secondary additions and timing:

100g Citra [Dry Hop 3-5 days]

Yeast: Wyeast 1968 London ESB Ale
Fermentation temperature/steps: 18.5

Comments:

The first hop addition is a First Wort Hop addition. This is when hops (generally aroma hops) are added before the boil while the wort is heating and imparts a smoother bitterness than traditional 60 minute additions. This recipe also features a dry hop addition. 5-7 days before you’re ready to bottle or keg, add the hops straight to the fermenter.