West Country White Base

This recipe is a derivative of my original West Country White Ale, which was made for a club competition requiring honey. Though that beer was good, the honey character was largely absent, so more honey would be needed to truly give it the honey flavour. The main changes on the version of the recipe is that the honey was removed and the grain bill was scaled to keep the gravity in the desired range.

I will be using this recipe going forward as a test bed for bioprospected yeast and as a base for future golden sours. The 2-Row can be considered a generic placeholder for whatever grain I want to use, probably most often Belgian Pils, though I could see experimenting with Maris Otter or other base grains as well.