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.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 60 min 12.1 IBUs 3.4 SRM 1.051 1.005 6.0 %

Fermentables

Name Amount %
2-Row 13.228 lbs 64.86
Red Wheat Malt 5.512 lbs 27.03
Oats, Flaked 1.653 lbs 8.11

Hops

Name Amount Time Use Form Alpha %
Phoenix 21.5 g 60 min First Wort Pellet 8.4

Mash

Step Temperature Time
Mash In 150°F 60 min

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