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jeg3

Landlord.
Joined
Oct 24, 2013
Messages
570
Reaction score
261
Location
Shropshire
AG brew #3, brew #15 overall

ABV 4.2%
IBU 25
EBC 13.3

3.13kg Maris Otter
500g Wheat Malt
250g Crystal 60L

50g Hallertauer Hersbrucker 90min
40g Saaz 10min
1 tsp Irish Moss 10min

11l mash at 67 degC 90min
14l sparge at 77 degC

Post boil 17l, dilute to 22l, OG 1.038

S-04 yeast pitched at 25 degC

Primary 4 days
Racked into secondary 10 days. FG 1.007

Racked into KK and conditioned for 4 weeks.

Bottle conditioned with 75g sugar for 6 weeks.

Taste notes:

I didn't need to priming sugar (I should have learnt my lesson from the Condor Pale Ale!)
Mid brown colour, with a fruity, malty palate, leading to a bitter, floral taste. Reminded me of Badger Golden Glory, but not as peachy.
 
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