Source: Tim Neall
Recipe added: 05/08/97
This was my first experience with dry hopping. The beer is about three months old now and it is great. The hoppiness is fantastic. I was skeptical after the first few bottles, but the flavors have really mellowed. This is one that must be done again.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.040
Finishing Gravity: 1.004
Time in Boil: 60 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 10 days
- 7.5 lbs. American 2 row malt
- .5 lbs. Crystal malt
- .75 lbs. Brown Sugar
- 1.33 oz. Kent Golding hops (bittering)
- .66 oz Kent Golding hops (bittering and aroma)
- 1 oz Kent Goldings Hops (dry hop)
- Wyeast London Ale #1028
Mash grains at 158 degrees in 2.25 gallons of water.
Sparged with 4 gallons of water. Brought total volume to six gallons and brought to a boil. After five minutes added 1.33 oz hops. At 45 minute mark added .66 oz hops. Also added Irish moss. Chilled with immersion chiller and pitched yeast. Transferred to secondary and added final ounce of hops. Bottled and primed with 3/4 cup of corn sugar.
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