Transatlantic Spring Ale 2.0 
All Grain Recipe
Submitted By: danmouer (Shared)
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| Brewer: Dan Mouer | |
| Batch Size: 5.50 gal | Style: Best Bitter (11B) |
| Boil Size: 6.84 gal | Style Guide: BJCP 2015 |
| Color: 6.4 SRM | Equipment: Dan's 10-gal BIAB |
| Bitterness: 33.2 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.7° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
| ABV: 4.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.50 oz |
Burton Water Salts (Mash 60 min) |
Misc |
1 |
| 7 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 1 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
5 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Mosaic [13.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
Wyeast 1028 London Ale ( #) |
Yeast |
9 |
| 1.00 oz |
East Kent Goldings (EKG) [5.0%] - Dry Hop 5 days |
Hops |
10 |
Notes
Another in my ongoing experiments with TPSs, Transatlantic pale ales. This one has a more American accent. Using my usual Maris Otter (bread and cookies) with wheat for head retention and mouthfeel, but the hops are my favorite US varieties: Mosaic for complexity and Citra for, well, Citra! Using Wyeast London Ale 1028 for good attenuation, but I’m hoping the esters will be restrained. Still, I’m not trying for the clean austerity one gets with Chino. Malt character will be more English (but only minimal fruit and caramel), but the hops will shout Yankee, but retstrained and, I hope, balanced. Color more like an APA or Brit Golden, but just enough amber to suggest a pub bitter as an ancient ancestor.This Recipe Has Not Been Rated
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