Pride of Dunwich

Source: Jeremy York
Recipe added: 03/24/99

Took second in a recent local competition. I thought before making it the first time that dry-hopping with an American hop was just crazy for this style, but it works out very well. Dry-hopped Cascade in this amount just adds some subtle floral notes. Very drinkable!


Recipe type: Partial Mash
Batch Size: 5
Starting Gravity: 1.050
Finishing Gravity: 1.008
Time in Boil: 1 hour
Primary Fermentation: 5 days
Secondary Fermentation: 1 week



Treat water ("Burtonize") to start; my water has next to no mineral content, and I use 3 tsp gypsum and scant 1/4 tsp salt for 5 gallons. Mash grains at 156 for an hour in 4 pints of treated water, add hot water to bring up temp, strain through a collander into your brewpot. Take runnings and pour them back through the grain, along with another few pints of hot water. Fill brew kettle and add extract. Add hops at start of boil; I add 1 tsp irish moss at 15 minutes. Total boil time 1 hour. White Labs British works well, or use a 1 liter starter of Wyeast British I. Chill to low 60's and pitch yeast. Ferment in a 5 gallon carboy with blow-off tube (to simulate the yeast skimming done by the british ale brewers); I go for a low ferment temp (around 60) for a cleaner flavor. Rack to secondary after 5-7 days, dry-hop with 0.5 oz Cascade (I use whole hops in a cotton bag, with a couple handfuls of clean sterilized clear glass marbles to weigh it down). Use about 1/2 to 2/3 your normal priming sugar, want this to be lightly carbonated. Can substitute a less flavorful high alpha bittering hops without changing it much (I've used Cluster before).
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