This hoppy British session ale has a smooth malt character.
OG (est): 1.047
FG (est): 1.015
IBUs (est): 32
ABV (est): 4.8%
ALL-GRAIN
MALT/GRAIN BILL
9 lb (4.8 kg) Maris Otter
1 lb (454g) 10 L crystal malt
1 lb (454 g) 60 L crystal malt
1 lb (454 g) flaked barley
0.5 lb (227 g) brown malt
HOPS SCHEDULE
1 oz (28 g) Kent Golding at 60 minutes
2 oz (57 g) Kent Golding at 30 minutes
1 oz (28 g) Kent Golding at 0 minutes
ADDITIVES
2 oz (57 g) gypsum
DIRECTIONS
Add the gypsum and mash the grains at 154°F (68°C) for 60 minutes. Boil for 60 minutes.
YEAST
Wyeast 1275 Thames Valley Ale or White Labs WLP023 Burton Ale
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PARTIAL-MASH
MALT/GRAIN BILL
5 lb (2.27 kg) pale liquid malt extract
1 lb (454 g) 10 L crystal malt
1 lb (454 g) 60 L crystal malt
1 lb (454 g) Maris Otter
0.5 lb (227 g) brown malt
0.5 lb (227 g) flaked barley
HOPS SCHEDULE
1 oz (28 g) Kent Golding at 60 minutes
2 oz (57 g) Kent Golding at 30 minutes
1 oz (28 g) Kent Golding at 0 minutes
ADDITIVES
2 oz (57 g) gypsum
DIRECTIONS
Add the gypsum and mash the grains at 154°F (68°C) for 60 minutes. Boil for 60 minutes.
YEAST
Wyeast 1275 Thames Valley Ale or White Labs WLP023 Burton Ale
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EXTRACT
MALT/GRAIN BILL
6.5 lb (2.95 kg) Maris Otter liquid extract
1 lb (454 g) 60 L crystal malt
0.5 lb (227 g) brown malt
HOPS SCHEDULE
1 oz (28 g) Kent Golding at 60 minutes
2 oz (57 g) Kent Golding at 30 minutes
1 oz (28 g) Kent Golding at 0 minutes
ADDITIVES
2 oz (57 g) gypsum
DIRECTIONS
Add the gypsum and steep the grains for 30 minutes at 160°F (71°C). Boil for 60 minutes.
YEAST
Wyeast 1275 Thames Valley Ale or White Labs WLP023 Burton Ale
The talented homebrewers at Hops & Berries homebrew supply shop in Fort Collins graciously shared this homebrew recipe. The recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.