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What Did I Create?
Was looking to do something close to the Hen's Tooth recipe I recieved, but hops were very limited in choice.
Here was the brew:
12 # Marris Otter
1 # 20L Crystal
1oz Cascade 60 min
1oz Perle (20 min 0.5oz, secondary 0.5 dry hop)
Wyeast 1098 English Ale Yeast
Strike was 170 with 3 gallons Mash 156 F x 90 min... no starch obseveved via iodine test.
Sparged with 1 gallon 170F, vorlauf cleared. Sparged with 4 gallons 170F water. pH ok
Boiled 90 min with hop additions.
Primary 5days till activity lowered.
Seconadary now 4days now with dry hop.
So was this appropriately called an English Ale with hop substitution?
Looks like a great Pale Ale to me.
I think the yeast character will be more decisive about its "origin" than the hops.
An english yeast would make me say its more english, than american hopping in the same brew.
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