As seen brewed by Wyeast Brand Manager Michael Dawson in Chop & Brew – Episode 10: Boat Bitter. Thanks to Michael Dawson for sharing this wonderful recipe.
5 gallons, All-Grain
Target OG 1.036
Target FB 1.008
Optional: “Burtonize” mash water with CaSO4 and/or MgSO4 – get your local water report online, then use brewing software or an online calculator to determine additions & amounts. The salt additions for this batch were definitely calculated. The target profile was Burton-on-Trent water; we used the water tool in Beersmith to calculate the amounts (in grams) needed to get there from St. Paul water, which is quite soft and neutral. How additions affect pH is always a concern for the mash in any batch, but for this particular batch we were specifically after that mineral profile as a flavor component of the finished beer.
Mashed at 152F for 60 min. [adjust grist as needed for your efficiency]
5 lbs 12 oz Warminster floor-malted Maris Otter
2 oz Simpsons Dark Crystal
25 grams First Gold (0.87 oz) [whole leaf, 8.6%AA] @ 60 minutes
11 grams First Gold (0.37 oz) @ 15 minutes
11 grams First Gold (0.37 oz) @ 0 minutes
I used whole hops – if First Gold is unavailable use Northdown, Bodicea, or Challenger. They would all make a nice substitute
Ferment with Wyeast 1026 Cask Ale at 66-68F.
Add finings when target gravity is reached and no diacetyl.
Then package – no secondary needed.
** Wyeast 1026 British Cask Ale is a limited edition yeast strain. If it is not available when you brew this beer, considering fermenting with Wyeast 1099 Whitbread Ale.
Omit dark crystal malt, substitute about 5 lbs Northern Brewer Maris Otter LME)
You could include the crystal malt if you really want to for color… just steep grains in 150F water for about 20 minutes before bringing water to a boil and adding LME.