- Recipe Type
- All Grain
- Yeast
- Imperial A09 - Pub
- Yeast Starter
- No
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.04
- Final Gravity
- 1.01
- Boiling Time (Minutes)
- 30
- IBU
- 30
- Color
- Between golden and amber
- Primary Fermentation (# of Days & Temp)
- 3-5
- Tasting Notes
- Caramel, Oranges, Marmelade, Delicous
Good Evening,
as I am drinking one right now, I feel like sharing the recipe of my best beer so far. I nailed the beer I had in mind 100% with the first shot, which never happened before. So don't judge me for being a tad bit proud. I shared the beer with a lot of friends yesterday and everybody was blown away, so my initial feeling was confirmed.
I believe that beer recipes should be as simple as possible and as complex as necessary, therfore my approach for this one wasn't too complicated.
I like the flavour of the southern English ales, but I do not like the cloying sweetness of, for example fullers. But the flavour of fullers is nice. So my aim was to get something with the nice and English fullers Flavour, but without it's cloying sweetness. In addition, I like a bit of head on my beer and a bit of carbonation. I took all of this into consideration and created the following recipe, which has all of the mentioned attributes.
Please keep in mind that this is for a 4.5 american gallon batch at 80% efficiency, therefore I give you the percentage in brackets by total fermentables so that you can adjust for your own system.
Ingredients:
1.8 kg Marris Otter (75%)
0.2kg spelt malt (torrified wheat or wheat malt works as well) (10%)
0.125 Crisp Crystal malt Ebc 150, 57L (5%)
0.3kg Golden Syrup (10%)
Hops: Magnum and Cobb's Golding (can be substituted with Goldings if not available)
MO is the base malt, could be theoretically substituted for similar base malts.
Spelt malt is in it to promote the head of the beer, you can use torrified wheat or wheat malt as well, this should also do the trick.
Crisp Crystal malt brings some caramel flavour. I recommend sticking to the one I used as crystal malt's tastes differ from maltster to maltster, even when having the same color.
Golden Sirup is used for flavour and to up the attenuation a bit. The choosen yeast strain is very very very tasty, but unfortunately a weak attenuator. It will flocc out like a stone but leave a cloyingly sweet beer, if not treated the right way.
Therfore the following mash schedule, to enhance head on the one side and attenuation on the other:
Water:
The water should promote Hops, but not too much. Aim for something like this:
Sulfate: 150
Chloride: 90
Calcium: 100
Lowest alkalinity possible.
This is meant as a ballpark thing. Don't sweat it too much. If you have more alkalinity, compensate with acidulated malt or some acid.
Mash Schedule:
1. Protein rest for 10 min @55c (this enhances head retention, but keep it short, and do not go lower than 55c!)
2. 45min @62C
3. 45min @72C
4. 15min @76C (Mashout, this releases a certain type of proteins that will also enhance head retention, just do it, also if you biab as I do )
After the mash finished, time for the 30 min boil with the following hop additions:
Hops Schedule:
@30min: 8g Magnum (11.9% Alpha) and 10g Cobb's Golding (6.1% Alpha)
@10min: 15g Cobb's Golding
@Flame out: 15g Cobb's Golding
NO DRY HOPS
This should add up to 30 Ibus.
Please adjust accordingly to your Hops and to your Flame out heat. Mine takes longer to chill, I will therefore get more Ibus out of it. You might need to add a little bit more Hops to the 30min addition.
The aim is to get the hops presence/flavour/aroma in the final beer, but not to overpower the caramel and marmelade tones of the yeast and crystal malts.
Chill this down to 25c, pitch the yeast and let it ride till it is finished without further temperature control at room temperature. It should be done in less than 4 days with the recommended yeast.
If you need to use dry yeast, windsor should be the closest, but this will yield a completely different beer. The Imperial Pub Yeast really provides this fullers marmelade moreish type of thing to the beer. It is simply amazing.
Carbonation: 2.5g sugar per 0.5l beer
This beer will be (semi) dry with an attenuation of about 75%. LOADS of flavour, low ABV and really really moreish.
I hope you guys enjoy it as much as me and my friends did
Let me know how you like it!
as I am drinking one right now, I feel like sharing the recipe of my best beer so far. I nailed the beer I had in mind 100% with the first shot, which never happened before. So don't judge me for being a tad bit proud. I shared the beer with a lot of friends yesterday and everybody was blown away, so my initial feeling was confirmed.
I believe that beer recipes should be as simple as possible and as complex as necessary, therfore my approach for this one wasn't too complicated.
I like the flavour of the southern English ales, but I do not like the cloying sweetness of, for example fullers. But the flavour of fullers is nice. So my aim was to get something with the nice and English fullers Flavour, but without it's cloying sweetness. In addition, I like a bit of head on my beer and a bit of carbonation. I took all of this into consideration and created the following recipe, which has all of the mentioned attributes.
Please keep in mind that this is for a 4.5 american gallon batch at 80% efficiency, therefore I give you the percentage in brackets by total fermentables so that you can adjust for your own system.
Ingredients:
1.8 kg Marris Otter (75%)
0.2kg spelt malt (torrified wheat or wheat malt works as well) (10%)
0.125 Crisp Crystal malt Ebc 150, 57L (5%)
0.3kg Golden Syrup (10%)
Hops: Magnum and Cobb's Golding (can be substituted with Goldings if not available)
MO is the base malt, could be theoretically substituted for similar base malts.
Spelt malt is in it to promote the head of the beer, you can use torrified wheat or wheat malt as well, this should also do the trick.
Crisp Crystal malt brings some caramel flavour. I recommend sticking to the one I used as crystal malt's tastes differ from maltster to maltster, even when having the same color.
Golden Sirup is used for flavour and to up the attenuation a bit. The choosen yeast strain is very very very tasty, but unfortunately a weak attenuator. It will flocc out like a stone but leave a cloyingly sweet beer, if not treated the right way.
Therfore the following mash schedule, to enhance head on the one side and attenuation on the other:
Water:
The water should promote Hops, but not too much. Aim for something like this:
Sulfate: 150
Chloride: 90
Calcium: 100
Lowest alkalinity possible.
This is meant as a ballpark thing. Don't sweat it too much. If you have more alkalinity, compensate with acidulated malt or some acid.
Mash Schedule:
1. Protein rest for 10 min @55c (this enhances head retention, but keep it short, and do not go lower than 55c!)
2. 45min @62C
3. 45min @72C
4. 15min @76C (Mashout, this releases a certain type of proteins that will also enhance head retention, just do it, also if you biab as I do )
After the mash finished, time for the 30 min boil with the following hop additions:
Hops Schedule:
@30min: 8g Magnum (11.9% Alpha) and 10g Cobb's Golding (6.1% Alpha)
@10min: 15g Cobb's Golding
@Flame out: 15g Cobb's Golding
NO DRY HOPS
This should add up to 30 Ibus.
Please adjust accordingly to your Hops and to your Flame out heat. Mine takes longer to chill, I will therefore get more Ibus out of it. You might need to add a little bit more Hops to the 30min addition.
The aim is to get the hops presence/flavour/aroma in the final beer, but not to overpower the caramel and marmelade tones of the yeast and crystal malts.
Chill this down to 25c, pitch the yeast and let it ride till it is finished without further temperature control at room temperature. It should be done in less than 4 days with the recommended yeast.
If you need to use dry yeast, windsor should be the closest, but this will yield a completely different beer. The Imperial Pub Yeast really provides this fullers marmelade moreish type of thing to the beer. It is simply amazing.
Carbonation: 2.5g sugar per 0.5l beer
This beer will be (semi) dry with an attenuation of about 75%. LOADS of flavour, low ABV and really really moreish.
I hope you guys enjoy it as much as me and my friends did
Let me know how you like it!
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