British Summer Ale
3 lbs Rahr Pale Ale
3 lbs Avangard German Pilsner
3 lbs Wheat Malt
1 oz US Goldings 4.9% for 60 minutes
1 oz US Goldings 4.9% for 10 minutes
1 oz US Goldings 4.9% in the 175° whirlpool
Wyeast 1099 Whitbread Ale Yeast
OG: 1.051, FG: 1.012, IBU: 28, SRM: 4-5, ABV: 4.9%
This Rahr Pale Ale Malt has quite a bit of color and depth to it. So much so that some "blonde" beers I make and envision coming in around 4 SRM or so end up more in the 6 SRM range. So I decided to use it for part of the grain bill and cut it with pils. I was originally going to use 50/50 RPA and Pils and then I remembered that I had some additional wheat malt and did a 33/33/33. I know, it's kind of weird. I'm going to mash it at 150° because the 1099 is a low-attenuator and I don't want the beer to finish sweet. The lower mash temp and my water should create some crispness and maybe the wheat will counter that with a bit of softness. All filtered tap water with a very small CaSO4 addition and the rest CaCl. Ferment in the low 60s. With the bready & crackery profile of this yeast, this should be a really nice warm weather, out-in-the-backyard beer. Cheers.
Edited by Village Taphouse, 21 March 2015 - 02:14 PM.