| 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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