West Country White Ale

This is a recipe I created for a club competition, and what you see below is the original recipe scaled up to 11 gallons from the original 10 gallons (accounts for packaging losses better). I like this beer, though it was distinctly lacking any honey character and I think the info I’ll take from the experience is that it takes more than 4 lbs of honey in 10 gallons of beer to have a meaningful flavour impact.

I split the batch and fermented half with WLP023 and the other half with Bootleg Biology’s Baltifunk Mega Blend, which came from a collection of dregs from the Milk the Funk meet up at HomeBrew Con 2016.

I have created another version of this recipe to act as the beer I shall probably make in the future should I want a basic wheat beer on tap, as a neutral base for yeast testing, and as a sour base for golden sours.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 12.1 IBUs 3.0 SRM 1.050 1.005 5.8 %


Name Amount %
2-Row 9.37 lbs 50.03
Red Wheat 3.85 lbs 20.56
Oats, Flaked 1.1 lbs 5.87
Honey 4.409 lbs 23.54


Name Amount Time Use Form Alpha %
Phoenix 15.1 g 60 min First Wort Pellet 10.6


Name Lab Attenuation Temperature
Burton Ale (WLP023) White Labs 72% 68°F - 73°F


Step Temperature Time
Mash In 150°F 60 min

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