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ALL-GRAIN
Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.018
IBUs: N/A
ABV: 6.2%
MALT/GRAIN BILL
10.13 lb (4.6 kg) Pale malt
1.77 lb (803 g) Flaked wheat
0.51 lb (231 g) Carapils
0.25 lb (113 g) Crystal 10L
HOPS & ADDITIONS SCHEDULE
1.89 oz (54 g) Mosaic [12.5% AA] at 10 minutes
1.89 oz (54 g) Mosaic [12.5% AA] at whirlpool
1.89 oz (54 g) Galaxy [14.25%] at whirlpool
5.16 oz (146 g) Mosaic [12.5% AA] at dry hop day 3
5.16 oz (146 g) Galaxy [14.25%] at dry hop day 8
YEAST
London Ale III
DIRECTIONS
Mash rest for 45 minutes at 154°F (68°C), then vorlauf for 15 minutes. Boil for 90 minutes following the hops schedule, then whirlpool at 190°F (88°C) for 15 minutes and let rest for 30 minutes before running off. After the boil, chill to 70°F (21°C) and aerate your wort before pitching yeast. Ferment at 70°F (21°C) and add dry-hop additions following the hops schedule.