(Ems) English old tavern ale 
All Grain Recipe
Submitted By: matthewems (Shared)
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| Batch Size: 5.00 gal | Style: Special/Best/Premium Bitter (8B) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 13.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 27.5 IBUs | Boil 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 1.011This Recipe Has Not Been Rated
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