Midnight Brew
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- Joined
- 23/3/09
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Getting ahead for Christmas.
Tooths Pale Ale 1917 (White Horse Ale) https://www.whitelabs.com/sites/default/files/1916_Tooths_Pale_Ale.pdf
2.75kg Marris Otter = 35.1%
2.6kg Wey Pilsner = 33.2%
0.63kg Flaked Maize = 8.0%
0.16kg Acidulated = 2%
1.7kg Raw Sugar = 21.7% (added in cube before filling)
6g Gypsum, 2g Calcuim Chloride, 2g Epsom Salts.
Mashed single infusion at 69c. Left overnight not to plan but oh well. Batch Sparged.
10g EKG first wort hop = 3.2 IBU
17g Super Pride at 55m (equivalent to 70min) = 15.6 IBU
30g EKG 55min (equivalent to 70min) = 8.4 IBU
40g EKG 15min (Equivalent to 30min) = 8.4 IBU
Pressure ferment with WLP059 Melbourne Ale Yeast.
Looking forward to this hopefully being a good clean, clear and crisp beer well conditioned on tap over Christmas hols...
Going to do this one before Christmas myself having just got all the parts for pressure fermenting. What temp are you fermenting at Dan?
Chili sauce to compliment?