(Ems) English old tavern ale

All Grain Recipe

Submitted By: matthewems (Shared)
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Batch Size: 5.00 galStyle: Special/Best/Premium Bitter (8B)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 13.9 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.5 IBUsBoil Time: 60 min
Est OG: 1.046 (11.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs 0.80 oz Vienna Malt (3.5 SRM) Grain 1
1 lbs Wheat Malt, Dark (9.0 SRM) Grain 2
2 lbs 8.00 oz Abbey Malt (17.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs Biscuit Malt (23.0 SRM) Grain 6
1 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 7
1.60 oz Carafa I (337.0 SRM) Grain 8
2.00 oz Fuggles [4.5%] - First Wort Hops 9
1.00 oz Fuggles [3.6%] - Boil 30 min Hops 10
1.0 pkgs London Ale (White Labs #WLP013) Yeast 11

Taste Notes

Has a lot going on. Oaky, and a touch of smoke in the background from the yeast? Esters as well. Fermented at 66f, baseline for white labs London ale. Definitely needs to be drunk in a small tavern by a fireplace in winter. Needs to age somewhat and clear (next time don't run out of Irish moss) need to drink warm and lower the carbonation. It reminds me of a sierra Nevada tumbler with English esters and not as heavy.

Notes

OG 1.047 FG 1.011

This Recipe Has Not Been Rated

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