ALL-GRAIN
Estimated OG: 1.058
Estimated FG: 1.012
Estimated IBUs: 42
Estimated ABV: 6%
MALT/GRAIN BILL
5 lb (2.3 kg) pale malt (2-row)
5 lb (2.3 kg) Marris Otter
1 lb (453 g) Vienna malt
1 lb (453 g) Aromatic malt
0.5 lbs (227 g) Caramel malt (120 SRM)
0.5 lbs (227 g) light brown sugar at 15 minutes
HOPS SCHEDULE
1 oz ( 28 g) Liberty at 60 minutes
1 oz ( 28 g) Liberty at 30 minutes
1 oz ( 28 g) Amarillo at 15 minutes
1 oz ( 28 g) Amarillo at 5 minutes
DIRECTIONS
Mash at 151°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops schedule, to get 6 gallons of wort. Ferment at 65°F (18°C). Dry hop for 2–3 days.
YEAST
Wyeast 1028 London Ale Yeast
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72% brewhouse efficiency.