jeg3
Landlord.
A simple recipe based around the grain and hop bill for Hopback Summer Lightning
ABV: 4.8%
IBU: 31
EBC: 14.4
4.5kg Maris Otter
250g Crystal 60L
35g Challenger 90 mins
15g Goldings 10 mins
10g Gypsum added per boil to Burtonise the liquor
1 tsp Irish Moss 10 mins
13l Mash at 67 degC 90 mins
20l Sparge at 76 degC
Yeast pitched at 25 degC (Design a Brew Yeast from Hamstead Brewing Centre)
OG 1.045
Primary 3 days - rapid flocculation and the primary was also very quick
Racked into secondary 10 days. FG 1.008
Racked into KK, 30g EKG leaf added loose. Dry hopped for 4 weeks. I compared to Graham Wheeler's recipe which call for IBU 35, but opted for less bittering hops and dry hopped insted for lower IBU but more aroma. Conditioned in KK for 4 weeks.
Bottle conditioned for 6 weeks. My first attempt at bottle conditioning without using priming sugar. This was hugely successful and resulted ina smooth beer with a small, compact head and it was a delight to taste. :
If I were to brew again I would probably cut down the hops in the cask and stick to IBU 35. Wheeler knows his beer!
It also turns out that my local water is already relatively hard, so I overdid the gypsum somewhat. The early tastings gave me the trotts! It had settled out in the bottle though.
ABV: 4.8%
IBU: 31
EBC: 14.4
4.5kg Maris Otter
250g Crystal 60L
35g Challenger 90 mins
15g Goldings 10 mins
10g Gypsum added per boil to Burtonise the liquor
1 tsp Irish Moss 10 mins
13l Mash at 67 degC 90 mins
20l Sparge at 76 degC
Yeast pitched at 25 degC (Design a Brew Yeast from Hamstead Brewing Centre)
OG 1.045
Primary 3 days - rapid flocculation and the primary was also very quick
Racked into secondary 10 days. FG 1.008
Racked into KK, 30g EKG leaf added loose. Dry hopped for 4 weeks. I compared to Graham Wheeler's recipe which call for IBU 35, but opted for less bittering hops and dry hopped insted for lower IBU but more aroma. Conditioned in KK for 4 weeks.
Bottle conditioned for 6 weeks. My first attempt at bottle conditioning without using priming sugar. This was hugely successful and resulted ina smooth beer with a small, compact head and it was a delight to taste. :
If I were to brew again I would probably cut down the hops in the cask and stick to IBU 35. Wheeler knows his beer!
It also turns out that my local water is already relatively hard, so I overdid the gypsum somewhat. The early tastings gave me the trotts! It had settled out in the bottle though.
