Transatlantic Ordinary

All Grain Recipe

Submitted By: danmouer (Shared)
Members can download and share recipes

Brewer: Dan Mouer
Batch Size: 5.50 galStyle: Ordinary Bitter (11A)
Boil Size: 6.84 galStyle Guide: BJCP 2015
Color: 9.0 SRMEquipment: Dan's 10-gal BIAB
Bitterness: 26.8 IBUsBoil Time: 60 min
Est OG: 1.036 (9.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.008 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 3.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
0.50 oz Burton Water Salts (Mash 60 min) Misc 1
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
4.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
8.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
8.00 oz Munich I (Weyermann) (7.1 SRM) Grain 5
1.92 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 6
0.50 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Mosaic [13.0%] - Boil 10 min Hops 9
1.0 pkgs Wyeast 1028 London Ale ( #) Yeast 10
1.00 oz East Kent Goldings (EKG) [5.0%] - Dry Hop 5 days Hops 11

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

x
This website is using cookies. More info. That's Fine