ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.065
FG: 1.015
IBUs: 40
ABV: 6.6%
MALT/GRAIN BILL
8 lb (3.6 kg) Maris Otter
1.5 lb (680 g) Munich Malt
1 lb (454 g) British Medium Crystal malt (65L)
1 lb (454 g) British Pale Chocolate malt
8 oz (227 g) flaked barley
8 oz (227 g) Black Patent malt
HOPS SCHEDULE
1 oz (28 g) East Kent Goldings [5% AA] at 60 minutes
1 oz (28 g) Styrian Goldings [5% AA] at 30 minutes
1 oz (28 g) Fuggles [4.5% AA] at 10 minutes
Reserve 0.25 oz (7 g) of each hops addition for dry hop (see below).
YEAST
Wyeast 1318 (London Ale) Yeast
DIRECTIONS
Mill the grains and mix with 3.9 gallons (14.8 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 the runnings are clear, then run off into the kettle. Sparge the grains with 3.3 gallons (12.7 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 63°F (17°C). Aerate the wort and pitch the yeast.
Ferment at 64°F (18°C). After 72 hours, let the temperature rise to 68°F (20°C) and hold. After 7 days, add the small dry hops charge and wait an additional 3 days (or until all activity in the airlock ceases). Crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to about 2 volumes.
Instead of using the hops separately as listed, I blend them into a pile of Anglo-Bohemian hops and divide up the pile.If you want to “Americanize” the flavor profile, substitute Northern Brewer for the 30-minute addition and something piney for the 10-minute, and adjust for the alpha-acid difference to yield the same 40 IBUs.