Tooth's White Horse Ale - Recipe

Tooth's White Horse Ale (1 ratings)

Brewer: Greg Pietsch
Batch Size: 5.50 gal	Style: Australian Sparkling Ale (12B)
Boil Size: 6.98 gal	Style Guide: BJCP 2015
Color: 3.8 SRM	Equipment: Lazy Caribou Brewery
Bitterness: 51.2 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.8° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.8° P)	Fermentation: Ale, Two Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3 lbs 8.00 oz	Pale Ale Malt, Northwestern (Great Western) (4.1 SRM)	Grain	1
3 lbs 4.00 oz	Pilsen Malt 2-Row (Briess) (1.0 SRM)	Grain	2
12.00 oz	Corn, Flaked (1.3 SRM)	Grain	3
2 lbs	Dememera Sugar [Boil] (2.0 SRM)	Sugar	4
1.00 oz	Cluster [6.6%] - Boil 60 min	Hops	5
0.75 oz	East Kent Goldings (EKG) [6.0%] - Boil 60 min	Hops	6
0.75 oz	East Kent Goldings (EKG) [6.0%] - Boil 30 min	Hops	7
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	9

Got this recipe from White Labs. Really enjoying the heck out of this beer!