I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.
This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.
Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).
|8.00 pounds||British Maris Otter Pale Malt||80%|
|1.00 pounds||Belgian Caravienne Malt||10%|
|0.50 pounds||Crystal Malt 40L||5%|
|0.25 pounds||Belgian Aromatic Malt||2.5%|
|0.25 pounds||Belgian Special B Malt||2.5%|
|10.00 pounds||Total Grain Weight||100%|
|1 tsp.||Gypsum||60 minutes|
|1.70 ounces||Kent Golding||60 min||4.0%|
|1.00 ounces||Kent Golding||20 min||4.0%|
|1.30 ounces||Kent Golding||1 min||4.0%|
|4.00 ounces||Total Hop Weight|
|London Ale||White Labs||WLP013||35 ml|
Mash profile for most well-modified malts.
|1||Mash In||60 min.||154°F||
Add 70% of mash water at 166° F / 74° C
|2||Mash Out||10 min.||168°F||
Add 30% of mash water at 197° F / 92° C
|Strike Water Amount:||3.3|
|Strike Water Temperature:|
|Sparge Water Amount:||4.6|
|Sparge Water Temperature:|
|OG:||1.054 / 13.3° P|
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