Sanitize the cask and insert the keystone. Chill to about 66☏ (19☌), aerate well, and pitch the yeast. After the boil, stir for about 10 minutes to create a vortex, adding the whirlpool hops when the temperature has dropped to about 185☏ (85☌) and allow 20 minutes to settle. Boil for 60 minutes, adding hops and Irish moss according to the schedule. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort-or more, depending on your evaporation rate. Vorlauf briefly to ensure the runnings are clear, then run off into the kettle. Mill the grains except for the flaked oats, then mash the grains with the oats at 151☏ (66☌) for 60 minutes, aiming for a water-grist ratio of 1.3.
White Labs WLP039 East Midlands Ale or White Labs WLP005 British Ale brewing industries evolve in this direction.”Ħ.9 lb (3.1 kg) Thomas Fawcett Maris OtterĠ.5 oz (14 g) Centennial at 60 minutes Ġ.5 oz (14 g) Willamette at 10 minutes Ġ.25 oz (7 g) Centennial at 10 minutes Ġ.5 oz (14 g) East Kent Goldings at 10 minutes Ġ.25 oz (7 g) Willamette at whirlpool Ġ.25 oz (7 g) Centennial at whirlpool Ġ.25 oz (7 g) East Kent Goldings at whirlpool “This recipe makes a slightly ale than the ‘classic’ English best bitter, but it certainly fits the mold, as both the U.K. “Discovering that a standard five-gallon homebrew batch fits snugly in a 5.4-gallon pin was the birth of Dutchess Ales,” Messenie says.
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