The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Ingredients:
- MALTS
- 5 lb. 9 oz. (2.5 kg) two-row pale malt
- 13.5 oz. (380 g) Munich 10°L
- 1 lb. (450 g) dextrin-type malt
- 11 oz. (310 g) caramel 40°L
- 7 oz. (200 g) caramel 80°L
- HOPS
- 0.5 oz. (14 g) Columbus, 14% a.a. @ 70 min
- 0.25 oz. (7 g) Columbus, 14% a.a. @ 45 min
- 0.25 oz. (7 g) Columbus, 14% a.a. @ 2 min
- 1 oz. (28 g) Columbus, 14% a.a., dry hop
- WATER
- Add calcium chloride to mash for increased calcium. Target all water to an alkalinity of 80–100 ppm.
- YEAST
- Wyeast 1187 Ringwood Ale Yeast (diacetyl management was difficult, but it provides a bit more mouthfeel) or Wyeast 1318 London Ale III (it will finish a little drier)
Specifications:
Yield: 5 gallons (18.9 L)
Original Gravity: 1.042 (10.5° P)
Final Gravity: 1.011 (2.8° P)
ABV: 4%
IBU: 38-42
Boil Time: 80 minutes
Directions:
Targeting a liquor-to-grist ratio of 3:1 by weight (1.4 qt./lb.), mash in and hold at 155° F (68° C) for 30 minutes. If possible, mash off to 168° F (76° C) to aid in runoff and increased brewhouse yield. Ferment at 67–69° F (19–21° C). Once fermentation is complete, reduce temperature to 58° F (14° C) and remove as much yeast as possible prior to dry hopping. Dry hop at 50–60° F (10–16° C). If possible, recirculate hops in fermenter. Finishing: This beer is unfiltered, but make sure it’s not too yeasty before you serve it. It should be ready to serve 14–18 days from brew day. Carbonate to 2.6–2.7 volumes (5.13–5.33 g/L) CO2.
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