Grains
6lbs 2 Row
6lbs Maris Otter
.5lbs Flaked Oats
.5lbs Flaked Barley
.25lbs White Wheat
.25lbs Honey Malt
Hops
.75oz Centennial (9.4%AA) @60min
1.5oz Citra (14.4%AA) @flameout
1.5oz Mosaic (11.3%AA) @flameout
–Chill to 160F
1.5oz Citra (14.4%AA) @160F for 30min w/ whirlpool every 5min
1.5oz Mosaic (11.3%AA) @160F for 30min w/ whirlpool every 5min
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.5oz Citra (14.4%AA) @Day 2 Dry Hop in Primary during active fermentation
.5oz Mosaic (11.3%AA) @Day 2 Dry Hop in Primary during active fermentation
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.4oz Citra (14.4%AA) @Day 14 Dry Hop in Primary
.6oz Mosaic (11.3%AA) @Day 14 Dry Hop in Primary
Yeast
Wyeast London Ale III (1318)
Water Additions
Mash Water (4gal)
.8g Gypsum
2.4g Calcium Chloride (CaCl)
~2ml Lactic Acid
Sparge Water (4gal)
.8g Gypsum
2.4g Calcium Chloride (CaCl)
3.83oz Priming Sugar
SG: 1.060
FG(4wk): 1.011
Dough-in with 4 gallons of 162F water. 60min Mash @ 154.5F. 146F @ end of 60min. Multiple recirculations while heating wort.
4 gallon batch sparge @ 173F
6.3 gallons of wort pre-boil. Unknown Post Boil.
Notes for next time:
Increase CaCl in next batch. Increase Dry Hop amounts. Increase base malt.