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).
| Amount | Malt/Grain | % |
|---|---|---|
| 8.00 pounds | British Maris Otter Pale Malt | 80% |
| 1.00 pounds | Belgian Caravienne Malt | 10% |
| 0.50 pounds | Crystal Malt 40L | 5% |
| 0.25 pounds | Belgian Aromatic Malt | 2.5% |
| 0.25 pounds | Belgian Special B Malt | 2.5% |
| 10.00 pounds | Total Grain Weight | 100% |
| Amount | Non-Fermentable | Time |
|---|---|---|
| 1 tsp. | Gypsum | 60 minutes |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 1.70 ounces | Kent Golding | 60 min | 4.0% | |||
| 1.00 ounces | Kent Golding | 20 min | 4.0% | |||
| 1.30 ounces | Kent Golding | 1 min | 4.0% | |||
| 4.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Form | Amount |
|---|---|---|---|
| English Ale (WLP002) | White Labs | Liquid | 35 ml |