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Ingredients
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Grain Bill
Hops
Yeast
Water & Additions
Method
Grain Bill
- 1
Mash Preparation
Heat 4 gallons of brewing water to 165°F. Add crushed pale ale malt, flaked oats, white wheat malt, and Carapils to the mash tun. Stir thoroughly to eliminate dry pockets.
- 2
Mashing
Hold the mash at 152°F for 60 minutes to promote a soft, juicy body. Stir occasionally to maintain even temperature.
- 3
Mash Out and Sparge
Raise mash temperature to 168°F for 10 minutes, then sparge with hot water until approximately 6.5 gallons of wort are collected.
Hops
- 4
Boil
Bring wort to a gentle boil for 60 minutes. No hops are added during the early boil to keep bitterness low.
- 5
Whirlpool Addition
After flameout, cool wort to 170°F and add 1 oz Citra and 1 oz Mosaic hops. Whirlpool for 20 minutes to extract aroma without excessive bitterness.
- 6
Dry Hopping
On day 3 of fermentation, add remaining Citra, Mosaic, and Amarillo hops directly to the fermenter. Allow to dry hop for 4–5 days.
Yeast
- 7
Yeast Pitching
Cool wort to 68°F, transfer to a sanitized fermenter, and pitch London Ale III yeast.
- 8
Fermentation
Ferment at 68–72°F for 7–10 days until final gravity stabilizes. Avoid excessive oxygen exposure to preserve haze and hop aroma.
Water & Additions
- 9
Water Chemistry
Before mashing, add gypsum and calcium chloride to the brewing water to enhance hop expression and mouthfeel.
- 10
Packaging
Cold crash for 24 hours, then package by kegging or bottling. Carbonate to approximately 2.4 volumes of CO₂ for a soft, creamy finish.
