| Al's Special London Ale |
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Category Pale Ale Recipe Type Extract Fermentables 6.6 lbs M&F unhopped light malt extract 1 lbs Laaglander light dried malt extract 1 lbs crushed 2-row british crystal malt ~40L Hops 2 oz Northern Brewer Pellets (6.2%AA) (60 min. boil) .5 oz East Kent Goldings (whole) (5 minute boil) 1 oz East Kent Goldings (whole) (dryhop last 7 days before Other .5 tsp Burton water salts .25 tsp Irish Moss (15 minutes) .5 cup corn sugar for priming Yeast 8 ounces starter from Wyeast #1028 Procedure Start with 5--1/2 gallons tap water. Steeped crushed crystal malt in a grain bag while the liquor and Burton water salts went from tapwater temperature up to 165F. Removed grain bag and let wort drain out of it. After boiling down to 5 gallons, OG was 1071, so I added an additional 1/2 gallon of boiled water (not a big deal, but hop utilization would have been different with a 6 gallon boil). By the way, Chicago water is quite soft---I suspect distilled would be close enough. Fermentation in glass, with blowoff, at 68F. Dryhops simply stuffed into the primary after fermentation ended, seven days before bottling.
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