T23: Waystone Inn Ale

All Grain Recipe

Submitted By: andycr (Shared)
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Batch Size: 2.50 galStyle: Special/Best/Premium Bitter ( 8B)
Boil Size: 2.95 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: 2.5 Gallon BIAB - No Strain
Bitterness: 36.1 IBUsBoil Time: 60 min
Est OG: 1.042 (10.6° P)Mash Profile: BIAB, Medium Body
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.90 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
0.80 g Calcium Chloride (Mash 60 min) Misc 2
0.70 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
0.40 g Baking Soda (Mash 60 min) Misc 4
0.40 g Slaked Lime (Mash 60 min) Misc 5
3 lbs 4.00 oz Pale Malt, Golden Promise (3.0 SRM) Grain 6
2.02 oz Crystal Extra Dark - 120L (Crisp) (120.0 SRM) Grain 7
1.20 oz Acidulated (Weyermann) (1.8 SRM) Grain 8
8.01 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 9
0.53 oz Fuggles [3.6%] - Boil 60 min Hops 10
0.53 oz Goldings, East Kent [4.5%] - Boil 45 min Hops 11
0.50 Whirlfloc Tablet (Boil 15 min) Misc 12
0.53 oz Styrian Goldings [5.4%] - Boil 5 min Hops 13
1 pkgs Yorkshire Square Ale Yeast (White Labs #WLP037) Yeast 14

Taste Notes

Ugh, I just can't bring myself to like this beer. I've never been a huge fan of most British beers I've tried, and this is the worst of the lot. The hop esters throw me off, reminding me of hefeweizen, another style I dislike. The dryness this yeast caused (1.007) combined with the dryness caused by the corn sugar doesn't leave any sweetness to complement the hops, pummeling you with bitterness.

Notes

Based on Innkeeper by Northern Brewer, but I couldn't get my hands on 160L British crystal. Aiming for "Pale Ale" water profile in Bru'n Water. More gypsum than I've ever used, so I'll be making sure it does not have an overly minerally taste.