Full-bodied, good head retention, well carbonated, nice balance of malt/hops, rich coppery color.
Malt bill
3 lbs Schrieir 2-row malt
4 lbs Munton & Fison 2-row
1 lb Crystal malt
1 lb Munich malt
1 lb Belgian aromatic malt
Hops
2 oz Goldings Kent Hops (5.2%alpha)
2 oz Cascade Hops (7.3%alpha)
Yeast
British Ale yeast (Wyeast 1098)
Method
Prepare water. Add 1 tsp gypsum to 5 gal RO water, mix. Measure out 9.5 lit to heat for mash-in.
Add additional water to make to 5 gal, then pH to 5.7 (actually 5.8) with lactic acid.
Mash-in with 9.5 lit water at 78C.
Total mash time about 2 hours.
Sparge. Loaded lauter-tun, wait 5 min. Recirculated runnings with occasional reheating to 76C.
Then sparged with 5 gal acidified water at 76C. Went from about 1.06 to 1.03 to about 1.01 during
sparge (hot).
Sweet wort was about 1.04-1.042 cooled to RT. Added 2 lb light dry extract to boost S.G. Boil 30
min.
Add 1 oz Goldings, boil another 30 min.
Add another 1 oz Goldings, boil 15 min.
Add 1/2 tsp Irish Moss finings, boil 15 min.
Add 1 oz Cascade, cover and turn off heat. Cool 5-10 min.
Scoop off hops with strainer, chill wort to RT in fermentation bucket. S.G. 1.068!!
Pitch 1 lit yeast.
Rack to secondary in glass carboy. Add 1 oz. Cascade Hops in long, thin sterile gauze bag tied with
4-0 silk and suspended from the cork with 4-0 silk.
Bottle. Add 1 lit gyle plus 2 lit of boiled & cooled water.