- Recipe Type
- All Grain
- Yeast
- Wyeast 1469 West Yorkshire
- Yeast Starter
- Yes, 1-1.5 L
- Batch Size (Gallons)
- 6 at collection
- Original Gravity
- 1.044
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- about 35
- Color
- 6.5 SRM
- Primary Fermentation (# of Days & Temp)
- 12 Days @ 67, raise to 69 for 2 days or so
- Tasting Notes
- Stone fruit, bergamot, spice, biscuity malt backbone. Delicious.
This is a variant of a recipe I've brewed many times, and is one of my favorites. Yes, it's hoppy for the style, and the timing of the additions doesn't really line up with a classic English recipe, but I think it ends up being pretty delicious.
75% efficiency
I adjust my local water to style with 88% lactic acid and minerals using the Bru'n water spreadsheet.
9.0 lbs British pale malt (I've used both Maris Otter and Golden Promise to great effect) - 88%
1.0 lbs flaked oats - 9.8%
3.0 oz. Crisp Crystal Dark 77L - 2%
.5 oz. Briess Midnight Wheat (any dark roasted grain will do, this is just for color) - .2%
Mash at 151 for 75 minutes (I'm a BIABer)
Mashout at 168 for 10 minutes
.75 oz. NZ Sticklebract 12.1% AA - FWH 60 minutes (pick a good English-style alpha hop here)
2 oz. US Sonnet 4.2% AA - Flameout addition, 10 minute steep (EKG is great here as well)
Cool to 65, aerate and ferment at 67. This beer is best enjoyed fresh, and carbonated to maybe 2 volumes.
Thanks for reading!
75% efficiency
I adjust my local water to style with 88% lactic acid and minerals using the Bru'n water spreadsheet.
9.0 lbs British pale malt (I've used both Maris Otter and Golden Promise to great effect) - 88%
1.0 lbs flaked oats - 9.8%
3.0 oz. Crisp Crystal Dark 77L - 2%
.5 oz. Briess Midnight Wheat (any dark roasted grain will do, this is just for color) - .2%
Mash at 151 for 75 minutes (I'm a BIABer)
Mashout at 168 for 10 minutes
.75 oz. NZ Sticklebract 12.1% AA - FWH 60 minutes (pick a good English-style alpha hop here)
2 oz. US Sonnet 4.2% AA - Flameout addition, 10 minute steep (EKG is great here as well)
Cool to 65, aerate and ferment at 67. This beer is best enjoyed fresh, and carbonated to maybe 2 volumes.
Thanks for reading!