1/2 lb Crystal malt, 40L
1/2 lb Victory Malt
1/4 lb Chocolate Malt
4 lbs Amber LME
2 1/2 lbs Dark LME
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Recommended Yeast: Wyeast #1028 London Ale
O.G. 1.054
Procedure:
Steep cracked grains in grain bag at 148 degrees F for 30 min. Raise water temp to 178 degrees F and remove grain bag. Let bag drip but do not squeeze. Once grains have drained add malt extracts, bring wort to boil and follow hopping and adjunct schedule:
1 oz Kent Goldings hops (60 min)
1/2 oz Willamette hops (20 min)
1 pkt Irish Moss (20 min)
1/2 oz Willamette hops (3 min)
Remove heat and chill to below to 80 degrees F. Aerate and pitch yeast. Ferment at 70 degrees for 10 to 14 days.
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2 comments:
This one was brewed with the group on Saturday Nov 24th, 2007. Active fermentation started within 12 hours. Activity slowed down at about 72 hours.
London Ale yeast is a good "top cropping" yeast and can stay afloat for a long time. If it doesn't flocculate well after 14 days you just need to give the carboy a little shake or two let the yeast drop and the trub to settle down again.
Racked into a keg Wednesday night (12/04/07) and pressurized at 15 psi. I ddin't get a hydrometer reading but it does smell good! I'll give it a taste in a few days.
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