Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
4 lb (1.8 kg) Maris Otter
4 lb (1.8 kg) Pilsner malt (or Australian 2-row)
8 oz (227 g) 40L Caramel malt
1 oz (28 g) Pacific Jade [13% AA] at 15 minutes
Wyeast 1098 (British Ale) Yeast
Mill the grains and mix with 2.6 gallons (10 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 4.6 gallons (17.4 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 68°F (20°C) for 2 days, then let the temperature rise to 73°F (23°C) over the next week. Skip the cold crash and bottle or keg the beer and carbonate to about 2.75 volumes of CO2.
Tips for Success
This is a pretty simple recipe for what should be a pretty simple, drinkable beer. If you don’t get enough interest out of the hops, consider a whirlpool addition in future batches. Also, if you’re working with fairly soft water, consider adding a quarter teaspoon of gypsum to the mash.