Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A silhouette of coffee and malt - an embodiment of complexity and drinkability, this is the ale that I dream to have shared with Earl.

Mill or crush your grains to an appropriate coarseness. Heat 4.0 gallons (approx.) of brewing water to ~165°F (74°C) to account for grain absorption and to reach target mash temperature.

Mill and Heat

Add the crushed Maris Otter, Munich, Victory, Crystal 60L, Special B, roasted barley, and flaked oats to your mash tun. Pour the heated water over the grain to reach a mash temperature of 152°F (67°C). Stir gently to eliminate dry pockets and check temperature in several places.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. This temperature balances fermentability and body—producing a medium-bodied ale with enough dextrins for drinkability and malt complexity.

Saccharification

Raise the mash to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve wort flow if desired.

Mash Out (optional)

Sparge with additional hot water (aim to collect about 6.5 gallons of wort pre-boil). Combine runnings to reach target pre-boil volume; typical boil loss will bring you down to ~5.25 gallons post-boil for a 5‑gal batch.

Bring the wort to a vigorous rolling boil. At the start of a 60-minute boil, add 0.75 oz East Kent Goldings and 0.5 oz Fuggles for bittering. Add 1 tsp gypsum to the boil or dissolve in the mash/sparge water earlier to adjust water profile for English malt/hop character.

Boil and Bittering Addition

At 10 minutes remaining add Irish moss or Whirlfloc (1 tsp) for clarity. At 5 minutes remaining add the 0.5 oz East Kent Goldings for late flavor/aroma.

Late Additions

Cool the wort rapidly after the 60-minute boil to yeast-pitching temperature (around 65-68°F / 18-20°C). Use an immersion chiller, plate chiller, or ice bath to get wort cooled in 15–30 minutes to minimize infection risk and hop/polyphenol harshness.

Transfer cooled wort to a sanitized fermenter. Aerate vigorously by shaking, splashing, or using an aeration stone. Rehydrate or prepare your English ale yeast per manufacturer instructions (or decant starter). Pitch the yeast when wort temperature is 65–68°F (18–20°C).

Pitching

Ferment at 64–68°F (18–20°C) for about 7–10 days or until vigorous fermentation slows. You want a clean English ale fermentation that highlights malt and subtle coffee-like roast from the roasted barley and Special B.

Primary Fermentation

Optionally rack to a secondary fermenter after primary active fermentation (day 7–10) and condition at 60–65°F (15–18°C) for another 7–14 days to allow flavors to meld and for clarity.

Secondary / Condition (optional)

Boil the 3.5 oz priming sugar in 1 pint (approx. 0.5 cup / 120 ml) of water for 5 minutes, cool and add to bottling bucket. This amount aims for ~2.2–2.4 volumes CO2 for a balanced English ale carbonation.

Prepare Priming

Rack beer gently onto the priming solution, mix thoroughly but gently to avoid oxygenation, and bottle or keg. Cap bottles and store at 68–72°F (20–22°C) for 10–14 days to carbonate. If kegging, carbonate to ~2.3 volumes CO2.

Bottle or Keg

After carbonation, condition bottles at cooler cellar temperatures (~55–60°F / 13–16°C) for 2–4 weeks to allow flavors to integrate and the malt/roast character to soften. Beer will continue to improve for several weeks.

Conditioning

When serving, pour gently into a glass, leaving sediment in the bottle if bottled. Serve slightly cool (50–55°F / 10–13°C) to showcase the malt complexity and soft coffee/roast notes while keeping drinkability. Expect a deep amber to light brown appearance with a lightly roasty aroma and balanced bitterness.

Maris Otter Pale Malt (2-row equivalent)

Munich Malt

Victory Malt

Crystal/Caramel 60L

Special B

Roasted Barley

Flaked Oats

East Kent Goldings (whole or pellets)

Fuggles (or English bittering hop)

East Kent Goldings (flavor/aroma, late addition)

English Ale Yeast (Wyeast 1968, White Labs WLP002, or similar English ale)

Yeast Nutrient (optional)

Gypsum (calcium sulfate) for mash water adjustment

Campden tablet or boil sanitizer (optional)

Water (total, brewing water)

Priming sugar (corn sugar/dextrose) for bottling

Irish moss or Whirlfloc (optional, for clarity)

Hill Farmstead Earl

Make Hill Farmstead Earl Recipe in just 168h . A silhouette of coffee and malt - an embodiment of complexity and drinkability, this is the ale that I dream to have shared with Earl.

Hill Farmstead Earl

Descriptors

Tasting Notes

Food Pairings

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