Ingredients For 20 LITRE batch:
3.3 Kg of Minch Irish Pale malt (65%)
680g of Caramel / Crystal Malt (14%)
550g of Wheat Malt (11%)
500g of Chateau Blanc Wheat (10%)
28g of Northern Brewer 8.5% @ 60 Mins - 17.8 IBUs
14g of Northern Brewer 8.5% @ 30 Mins - 6.4 IBUs
14g of Northern Brewer 8.5% @ 15 Mins - 4.7 IBUs
White Labs WLP810 - San Francisco Lager Yeast
- Original Gravity: 1.052
- Final Gravity: 1.014
- ABV: 4.6%
- IBU: 28
A very simple, basic but brilliant brew. I brewed this in late November 2015, to be ready for a New Years Eve bash in the house over the holidays. A good crowd pleaser, balances well with conservative citrus based hop & low to medium caramel/toffee flavours, subtle fruity-ester aromas and light enough finish that still offered a creamy mouthfeel from the wheat additions.
Quick enough to turn around, from grain to glass in just over 4 weeks using some mini kegs. A few bottles went down well in the coming weeks after, and subsequently won a bronze and the NHC Brewing Championships. If I was t brew this once again, I would probably try 28g (1oz) dry hopping for 3-5 days before bottling/kegging.