YIELD:Light golden in color and around 8 SRM this beer was not only brewed to give the patrons at Vista an alternative to the heavier Tanny Ale, but also to create a British style seldom brewed in the area at the time. American hops were used, but the English malt made the grainbill more authentic. The slight amounts of crystal and chocolate malts used were just to give the beer a little character! Originally brewed in March 1997.
6 U.S. gallons = 5 Imperial gallons = 22 L
FERMENTABLES:
80.3% = 5.8 lbs = 2.6 kg, 2 Row Pale Malt
16.6% = 1.2 lb = 544 g, Carapils
1% = 1.2 oz = 34 g, Crystal 40°L
1% = 1.2 oz = 34 g, Crystal 80°L
1% = 1.2 oz = 34 g, Chocolate malt
MASH grain at 149° F/65° C for 60 minutes
BOIL 90 minutes
HOPS:
.6 oz = 17 g, Willamette for 90 min = 14 IBU
.3 oz = 9 g, Willamette for 5 min = 1 IBU
YEAST:
Cool wort as quickly as possible and pitch Nottingham or White Labs 001. Ferment at 68° F/20° C until signs of fermentation are complete. Rack to secondary carboy and age 2-3 weeks and then bottle or keg.
STATS assuming 77% mash efficiency and 75% yeast attenuation
OG: 1.034
FG: 1.009
ABV: 3.2%
IBU: 15
COLOR: 7° SRM/14° EBC