A med to med-full body which is a pleasant surprise for a lower alcohol beer. It's a great summer beer that you can enjoy several of them without falling off your seat. If there was such a class, we would enter it in a Session IPA class.
2.5kg Maris Otter
700g German Vienna Malt
500g German Munich Malt
500g Light Crystal 23L
300 Flaked Oats
12g Simcoe 60min
25g Simcoe 5min
60g Amarillo Steep/whirlpool 10 min
30g Simcoe Steep/whirlpool 10 min
25g Simcoe dry hop day 3 for 4 days
25g Amarillo dry hop day 3 for 4 days
YEAST AND NUTRIENT
1 x pkt Lallemand London ESB yeast
1 tsp yeast nutrient added on Day 3 (dissolve in hot boiled water the stir in when dry hopping. Immediate replace lid and airlock)
Mash 65 degrees.
60 minute boil
Est vol 23L
Mash with approx 17L water and sparge until pre boil volume reached 26 to 27L (allowing for 2L boil off and 1 to 2L sediment in boiler)
Note: This yeast is a monster! It will take off. Hydrate in 30 degree C water for half hour before pitching. Will appear finished in 3-4 days at approx 1.020 so add more nutrient on day 3 to pull gravity down a little further.