- Recipe Type
- All Grain
- Yeast
- Dry English Ale (WLP007)
- Yeast Starter
- 1 L
- Batch Size (Gallons)
- 5.00
- Original Gravity
- 1093
- Final Gravity
- 1034
- Boiling Time (Minutes)
- 90
- IBU
- 100.1
- Color
- 13.9
- Primary Fermentation (# of Days & Temp)
- 7 @ 72
- Secondary Fermentation (# of Days & Temp)
- 14 @ 68
- Tasting Notes
- Floral and citrus notes from the hops well supported by a strong malt base.
14 lbs Pale Malt, Maris Otter (3.0 SRM)
2 lbs 4 oz Wheat Malt, Ger (2.0 SRM)
1 lb Honey Malt (25.0 SRM)
1 lb Cara-Pils/Dextrine (2.0 SRM)
8 oz Barley, Flaked (1.7 SRM)
4 oz Chocolate Malt (350.0 SRM)
8 oz Rice Hulls (0.0 SRM)
1.00 oz Summit [17.00%] - First Wort 90.0 min
1.00 oz Summit [17.00%] - Boil 60.0 min
0.50 oz Summit [17.00%] - Boil 10.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Summit [17.00%] - Boil 0.00 min
2.00 oz Willamette, leaf [5.50%] - Dry Hop 14.0 Days
1.00 oz Summit [17.00%] - Dry Hop 7.0 Days
Mash @ 154 for 90 minutes.
Cool to 160 after flame out and hold for a 20 minute hop stand.
This is a very well balanced beer despite clocking in at 100 IBU. The malty backbone really supports the high alpha Summit and, IMO, helps blend the Willamette aroma with the Summit aroma gained in the dry hop. I can easily see this being a "conversion beer" for those that haven't yet fallen in love with hops.
Blow-off tube is highly recommended with this one - I love this yeast!
Prost!
2 lbs 4 oz Wheat Malt, Ger (2.0 SRM)
1 lb Honey Malt (25.0 SRM)
1 lb Cara-Pils/Dextrine (2.0 SRM)
8 oz Barley, Flaked (1.7 SRM)
4 oz Chocolate Malt (350.0 SRM)
8 oz Rice Hulls (0.0 SRM)
1.00 oz Summit [17.00%] - First Wort 90.0 min
1.00 oz Summit [17.00%] - Boil 60.0 min
0.50 oz Summit [17.00%] - Boil 10.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
0.50 oz Summit [17.00%] - Boil 0.00 min
2.00 oz Willamette, leaf [5.50%] - Dry Hop 14.0 Days
1.00 oz Summit [17.00%] - Dry Hop 7.0 Days
Mash @ 154 for 90 minutes.
Cool to 160 after flame out and hold for a 20 minute hop stand.
This is a very well balanced beer despite clocking in at 100 IBU. The malty backbone really supports the high alpha Summit and, IMO, helps blend the Willamette aroma with the Summit aroma gained in the dry hop. I can easily see this being a "conversion beer" for those that haven't yet fallen in love with hops.
Blow-off tube is highly recommended with this one - I love this yeast!
Prost!