Taking the Ballantine recipe I did a few weeks ago and tweaking. Although the large charge of Galena added enough oomph to balance out the Marris Otter, Munich, and corn, I was pretty disappointed with the EKG as flavor, aroma and dry hops. Maybe its my desensitized palette but was expecting a bit more floral hop character that EKG should provide but just wasn’t getting it. Dry English ale yeast scavenging hop flavor and aromas? Hard to say but I am using Cal Ale this time. Going Simcoe, Amarillo, and Columbus. That should be pretty dank in comparison.

6 gallons

Estimated OG: 1.065
Estimated FG: 1.009
Estimated Color: 8.3 SRM
Estimated IBU: 68.3 IBUs
Brewhouse Efficiency: 65.00 %
ABV: 7.4%

Grain
12 lbs Pale Two Row (2.0 SRM) 76.9%
2 lbs Munich Malt (9.0 SRM) 12.8%
1 lb Table Sugar (1.0 SRM) 6.4%
10 oz Crystal 60 (60.0 SRM) 3.8%

Schedule
60 minute Boil
28.00 g Warrior [15.7%] – Boil 60 min 43.4 IBUs
28.00 g Simcoe [13.0%] – Boil 25 min 25.0 IBUs
28.00 g Simcoe [13.0%] – Boil 0 min 0 IBUs
28.00 g Amarillo [9.2%} – Dry Hop 7 days
56.00 g Columbus [15%] – Dry Hop 7 days

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

Mash and Sparge
2/3 Ventura water(high bicarbonates and sulfates)
1/3 RO Water
4ml lactic acid mash
4ml lactic acid sparge water
Mash in 4.8 gallons water 161F and let stabilize to 150F for 60 min
Batch Sparge 5 gallons 170F

Yeast
WLP 001 Cal Ale 2L starter