Grain Bill / Fermentables

• 8 lbs Pale 2-Row
• 5.5 lbs Munich
• 5.5 lbs Victory
• 2.5 lbs Malted Rye
• 2 lb Honey Malt

Hops

• 2 oz Magnum (12.8 AA)
• 2 oz Fuggle (3.5 AA)
• 2 oz East Kent Golding (5.1 AA)
• 2 oz Cascade (6.3 AA)
• 2 oz Amarillo (7.7 AA)

Yeast

• Lallemand West Coast Ale Yeast BRY-97
• Wyeast 1028 London Ale

Gravity

• OG 1.049
• FG 1.010
• ABV 5.12%
• IBU 35.17
• SRM 13

Brew Day

Heat 8 gallons of filtered Dover city water to 154°.

Gently dough in grains until all grain is covered by water. Adjust mash ph as necessary.

Mash grains at 143° for 30 minutes. Heat an additional 4 gallons of water to 157° during this time.

Add the remaining 2 gallons of 157° water, bringing your mash temperature to 153°, assuming minimal heat loss during the first 30 minute rest.  Hold mash at 153° for an additional 30 minutes.

Remove “grain bag“, rinse and allow grains to drain.

Bring wort to a boil and add 1 oz Magnum hops and continue boil for 30 minutes.

Add 1 oz Magnum hops and continue boil for 12 minutes. (This is a good time to drop in the wort chiller.)

Add 1 oz of each Fuggle, East Kent Golding, Cascade & Amarillo hops and continue boil for another 3 minutes.

Remove from heat source and reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and split into primary fermenters.

Pitch yeast starter and yeast packet.

Allow beer 2 weeks to adequately ferment and cleanup any diacetyl produced during fermentation.

Add remaining 0.5 oz of each Fuggle, East Kent Golding, Cascade & Amarillo hops for dry hop to each 5 gallon fermenter.

Keg or bottle and wait another 2 weeks…

Enjoy!

Notes:

• November 25, 2017 Brew Day
  • This brew uses a step mash and short boil time.
  • Kicking off brew day at 8am. Flame on at 10:30. Boil started at 11am. Pitched yeast at 1:45pm.
  • Added 2.5 gallons to brew kettle to make up for grain absorption.
• Both yeast strains showed signs of growth after 14 hours and had developed a krausen after 19 hours.
• Fermentation chamber temperature was 68°, and raised to 70° at day 12.

• Wyeast 1028 London Ale Batch
  • 48 hours, krausen peaked at 3~4 inches.
  • Day 4, krausen has completely dropped out, still seeing minimal activity in airlock.
  • Day 7, airlock smells sweet, estery when air is forced out of fermenter. No airlock activity.
  • Day 14, took gravity reading and dry hopped.
    • OG 1.049
    • FG 1.012
    • ABV 4.86%

• Lallemand West Coast Ale Yeast BRY-97 Batch
  • 60 hours, krausen peaked at 5~6 inches.
  • Day 4, large krausen still present.
  • Day 6, krausen dropping, looks thick and very ‘goopy’, more so than normal. No airlock activity.
  • Day 7, airlock smells of sulfur when air is forced out of fermenter.
  • Day 8, krausen is dropping out.
  • Day 14, took gravity reading and dry hopped.
    • OG 1.049
    • FG 1.010
    • ABV 5.12%