| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beer, Brewing | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | lb | Pale malt |
| 5 | oz | Crystal malt (80L) |
| 5 1/2 | AAUs | |
| 5 | % Willamette | |
| 1/2 | oz | Finishing hops (Willamette) |
| Wyeast #1028: London ale | ||
| Bittering hops (1 ounce of 5 |
INSTRUCTIONS
This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary. If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you. Original Gravity: 1.043 Final Gravity: 1.008 Primary Ferment: 6 days Secondary Ferment: 4 days Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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