Another Lets brew Wednesday recipe. I really like these older English recipes with their heavy use of adjuncts. This beauty has over 35% of the grist as adjuncts! I’ve had pretty darn good success with using adjuncts in the past and after tasting this from the fermenter I think this is another winner. During the boil the corn will really create a lot of hot break so skim that off so you don’t have those globs of protein in the fermenter. Haven’t been able to find Cluster so Galena is a good substitute. Styrian Goldings is going by the names Styrian Celeia and Savinjski Golding. Celeia is a hybrid of Goldings and Aurora.  Savinjski Golding is the more traditional Slovenian hop that is from Fuggles rootstock but is more susceptible to root disease hence the Celeia cross that is a little hardier. The Bedford British yeast has a nice fruity profile but doesn’t seem to flocculate as well as the Dry English Ale and finished a tad high but that could be we’ve had some very cold weather here and I don’t have a way of heating a fermenter. The temp dropped to below 65F after 5 days so maybe it stalled out? Hard to say it supposed to be high flocculating and a dry finishing yeast. Well it’s in the keg and primed so if it didn’t finish will just have to blow off the excess carbonation.

5 gallons

Estimated OG: 1.047
Estimated FG: 1.014
Estimated Color: 5.5 SRM
Estimated IBU: 51.3 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 4.3%

Grain
3 lbs Marris Otter (3.0 SRM) 33.9%
2 lbs 10 oz Pale Two Row (2.0 SRM) 29.4%
2 lbs 4 oz Flaked Maize (1.5 SRM) 25.4%
1 lbs Pilloncillo Sugar (20.0 SRM) 11.3%

Schedule
60 minute Boil
28.00 g East Kent Goldings [5.7%] – Boil 60min 21.5 IBUs
14.00 g Galena [13.9%] – Boil 60 min 26.2 IBUs
14.00 g Styrian Goldings [3.2%] – Boil 20 min 3.7 IBUs
14.00 g East Kent Goldings [5.7%] – Boil 0 min 0 IBUs
14.00 g East Kent Goldings [5.7%] – Dry Hop 4 days
14.00 g Styrian Goldings [3.2%] – Dry Hop 4 days
14.00 g Galena [13.9%] – Dry Hop 4 days

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

Mash and Sparge
Ventura water(high bicarbonates and sulfates)
3ml lactic acid mash
4ml lactic acid sparge water
Mash in 12.75 qt water 157F and let stabilize to 148F for 60 min
Batch Sparge 4.75 gallons 170F (add 1 gallon to mash and run off and then sparge with 3.75 gallon)

Yeast
WLP 006 Bedford British 2L starter