I had been wondering about this style, hoping to replicate a taste reminiscent of my trip to England a while back where I sampled some excellent house ales at various pubs around London.
This recipe is pretty much a complete overhaul. Starting from scratch...I just wasn’t satisfied with the results of the previous incarnations. This one includes some Belgian aromatic and Special B for aroma and buscuit tones, crystal for sweetness, and a backbone of Breiss Maris Otter.
Racked to primary and pitched yeast from a starter (August 31, 2007). Racked to secondary after eight days in primary (September 7, 2007). Racked to keg and took FG reading. Taste was slightly bitter with buscuit notes. A good two weeks of cool conditioning will do this one well followed by another three to four weeks of cold conditioning (September 18, 2007).