, reminded me of opal fruits.Went to the Brodies Tap house in Leyton (great pub) and had some more.
Heres my take on it ,this time with Rye
Stella
American Wheat or Rye Beer
Recipe Specs
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Batch Size (L): 23.0
Total Grain (kg): 5.850
Total Hops (g): 130.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 8.1 (EBC): 16.0
Bitterness (IBU): 58.0 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
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4.000 kg Maris Otter Malt (68.38%)
1.000 kg Rye Malt (17.09%)
0.250 kg Golden Syrup (4.27%)
0.200 kg Crystal 60 (3.42%)
0.200 kg Vienna (3.42%)
0.200 kg Wheat Malt (3.42%)
Hop Bill
----------------
30.0 g Magnum Leaf (12.7% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
20.0 g Stella Leaf (15.7% Alpha) @ 10 Minutes (Boil) (0.9 g/L)
20.0 g Stella Leaf (15.7% Alpha) @ 5 Minutes (Boil) (0.9 g/L)
30.0 g Stella Leaf (15.7% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)
30.0 g Stella Leaf (15.7% Alpha) @ 0 Days (Dry Hop) (1.3 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with WLP060 - American Ale Yeast Blend
