Finally back in the brewing saddle again. Can’t quite remember where I got the inspiration for this recipe that I wrote back in July but looking up Inveralmond its a place in Scotland with a a few breweries so maybe I was inspired by one of those beers. I’m guessing you could say this is in the realm of a standard bitter. Pale ale malt and some Munich for color and some body. Kept hopping pretty low but was generous with the flavor hops. EKGs are around 5% and Styrian Goldings are coming in at a measly 2.7% these days so IBUs should be in lower range which I find you kind of have to do with these weaker beers since I really dislike most “session IPAs” as being astringent. I found a few times I was over hopping some of my bitters like a session IPA.

6 gallons

Estimated OG: 1.039
Estimated FG: 1.008
Estimated Color: 5.9 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 4.1%

Grain
8 lbs Viking Pale Ale Malt (3.5 SRM) 80%
2 lb Wyermann Munich (10 SRM) 20%

Schedule
60 minute Boil
28.00g East Kent Goldings [5%] –  60 min 16.8 IBUs
28.00g Styrian Goldings [2.7%] – 15 min 4.5 IBUs
28.00g Styrian Goldings [2.7%] –  Dry hop 2 days

Whirfloc or Irish Moss 20 min
1tsp yeast nutrient 15 min

Mash and Sparge
100% filtered tap water
2g Calcium Chloride added to mash water
2g Calcium Chloride added to sparge water
Mash in 4 gallons water 157F and let stabilize to 148F for 60 min
Mashout 170F
Batch sparge 5.25 gallons cold

Yeast
Safale S-04 English Ale Dry Yeast

Fermentation
Ferment at 64F 5 days
Dry hop as yeast begins to slow (usually day 2-3 on weaker beers)
Rack to keg and add 1/2 teaspoon gelatin to fine
Force carbonate