#29 - East India Porter [All Grain]

I'm a big fan of porters and after seeing this brew-day and the enthusiastic tasting notes from one of the blog's that I follow, I was convinced to give it a go. I had tried to make a hoppy porter on a different occasion but that turned out to be a lot more 'choc' rather than 'hop'....probably due to lower than anticipated AA vales. Rather than make the same recipe again, which I don't like doing as I always try something new, I felt that this recipe would allow me to do something different. I bought 200g of foil packed EKG hops from the home brew store but noticed that they were 2011 harvest. I used the hop age tool in BeerSmith to make a (conservative) estimation that the AA values had degraded from the initial 5.5% to 4.5%. I erred on the side of caution as I would rather underestimate the bitterness than overestimate as there is always going to be plenty of flavour from the malt regardless.

Boiling the starter

Dark Starter

I made a 1L all grain starter with half the ingredients of my normal 2L starter with the yeast from a WLP005 slant. Initially I had decided on this yeast as it was a British Ale yeast and that seemed to be most appropriate given the historic style. On further investigation I noticed that this yeast is very highly rated for robust porter's and English brown ales which was a convenient coincidence. 

I have also started to make minor adjustments to my water profile in the last couple of brews. As I am a complete novice with adding these chemicals, I tend to be conservative with the size additions and generally aim for either a 'hoppy' or 'malty' profile to keep things simple. I'm using the EZ Water Calculator to help make these adjustments and once you know your water profile the rest is just a matter of plugging in the numbers to get a desired profile. 

Weighing out the mineral additions.

New mash paddle!

I weighed out everything using a cheap jeweller's scales which I got off ebay. Its able to weigh things with a 0.1g resolution which is accurate enough for this type of thing. The dominant addition was Calcium Chloride which generally enhances the perception of maltiness in a beer. Lidl were recently socking a range of Hurley's in an array of sizes from kids to adults and I thought that the smaller kids size hurl would make a perfect mash paddle! I drilled holes in it to make it easier to stir and the difference when mixing the mash with the paddle v the conventional plastic stirrer was huge. Not bad for €8.    

100g of EKG at 90min and another 100g later on!

I don't think I recall ever adding so much hops so early in a boil as I did this morning with 100g at the start of the 90 min boil and another 100g over the remainder of the boil. The original recipe called for some of the hops to be dry hopped but given the comments from the tasting I didn't bother and chucked in the last 20g of hops at 0 min instead. Overall the beer tasted extremely bitter after the boil but I expect this to mellow out a bit over the next month of fermenting in the bucket and bottles. Looking forward to trying this.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: East India Porter
Style: Specialty Beer
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 27.96 l
Post Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l   
Bottling Volume: 17.00 l
Estimated OG: 1.059 SG
Estimated Color: 105.2 EBC
Estimated IBU: 83.9 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
30.00 l               Ballymore Eustace (South Dublin)         Water         1        -             
4.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -             
1.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -             
4000.00 g             Pale Malt, Maris Otter (5.9 EBC)         Grain         4        64.5 %        
1000.00 g             Brown Malt (430.0 EBC)                   Grain         5        16.1 %        
500.00 g              Wheat Malt, Bel (3.9 EBC)                Grain         6        8.1 %         
300.00 g              Amber Malt (56.0 EBC)                    Grain         7        4.8 %         
200.00 g              Black Malt (Stout) (1333.0 EBC)          Grain         8        3.2 %         
200.00 g              Chocolate Malt (1050.5 EBC)              Grain         9        3.2 %         
100.00 g              Goldings, East Kent [4.50 %] - Boil 90.0 Hop           10       57.8 IBUs     
50.00 g               Goldings, East Kent [4.50 %] - Boil 30.0 Hop           11       18.9 IBUs     
30.00 g               Goldings, East Kent [4.50 %] - Boil 15.0 Hop           12       7.3 IBUs      
20.00 g               Goldings, East Kent [4.50 %] - Boil 0.0  Hop           13       0.0 IBUs      
1.0 pkg               British Ale (White Labs #WLP005) [35.49  Yeast         14       -             


Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 6200.00 g
----------------------------
Name              Description                  Step Temperature       Step Time       
Mash Step         Add 18.00 l of water at 166. 154.0 F                60 min          

Sparge: Batch sparge with 2 steps (Drain mash tun, , 18.67l) of 168.1 F water
Notes:
------
1 .5 year old EKG hops, reduced AA from 5.5 to 4.5%, a conservative reduction. 
Gypsum into mash only. 
Calcium Chloride to be split evenly between mash and sparge.

-------------------------------------------------------------------------------------

Sanitising Oak Chips

As part of my Coffin Ship Survivor imperial stout, I was planning on adding 50g of oak chips for a week to add a subtle oak flavour to the beer. I learnt my lesson making Oak chips myself....do NOT whittle them manually with a knife. The next time I will just use a wood planer to get the shavings off the pieces of oak barrel I have at home. After reading a multitude of guides various forums and websites I decided to steam the oak chips to sanitise them. Soaking them in spirits seems to be one of the more popular methods but I didn't really want any of those flavours in this beer. I might steep them spirits for a future barley wine or something similar but not this brew.

I emptied the oak chips onto a sieve and then sieved them over the sink to get rid of any small pieces that were in the contents. I brought some water to the boil in a pot and put the sieve on top of the pot but not submerged in the water. I used a lid that was slightly smaller than the pot to allow some of the steam out the sides and to cover the oak chips fully. I left them steaming for 30 minutes to ensure that any nasties were annihilated. The kitchen started to smell like a sauna with the smell of the hot, wet wood chips.  

Oak chips added directly to the wort

The initial fermentation of the imperial stout had finished a couple of days ago and it was ready to take the oak chips directly after the steaming. I was considering a hop bag to keep all the oak chips together but I still don't have any means of weighing down hop bags so I just dumped all of them in. Assuming they are still floating in a weeks time I will just siphon underneath them to get the wort into the bottling bucket.

#28 - Coffin Ship Survivor Imperial Stout [All Grain]

I was really happy with how my previous imperial stout turned out despite its below average marks (31/50) in a recent brewing competition. I am down to my last two bottles so I decided it was time to make a new version to try out a few different things. The new version is going to use different hops, contain alterations to the malt bill and also will have oak chips added after the initial fermentation as ceased. I'm calling this one the "Coffin Ship Survivor" in reference to the coffin ships that would have brought Irish immigrants to America. The boat that would have brought them there would have been made of oak and the ancestors of those that would have survived the journey would have drank beer made with the Columbus and Cascade hops which give this beer its flavour.

Chocolate & Pale Malt

The 11kg Grain Bill

The malt bill is quite large for this brew as when I was originally making the recipe my efficiency was consistently in the 50% region or so I thought. Realising my errors in calculation I calculated my efficiency today to be 63%, I guess it would have been higher only I had to make a thicker mash so that I could fit all the grain into my mash tun.

Hop Bill

In the previous imperial stout I put in over 100g of hops at flame-out and dry hopped with another 100g.  Given that imperial stouts are meant to be aged for a while, this action is a bit of a waste of hops as the aroma would have diminished significantly in the several months that the beer would have been ageing. Instead I am putting in the hop additions earlier at 10 and 5 minutes with a small amount at flame-out to use up anything I had lying around. 

The Boil

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oak Aged Imperial Stout 
Brewer: Shane Phelan
Asst Brewer: 
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 25.34 l
Post Boil Volume: 22.71 l
Batch Size (fermenter): 19.00 l   
Bottling Volume: 17.00 l
Estimated OG: 1.092 SG
Estimated Color: 105.4 EBC
Estimated IBU: 79.7 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 57.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7000.00 g             Pale Malt, Maris Otter (5.9 EBC)         Grain         1        60.9 %        
900.00 g              Oats, Flaked (2.0 EBC)                   Grain         2        7.8 %         
900.00 g              Wheat Malt, Ger (3.9 EBC)                Grain         3        7.8 %         
750.00 g              Caramel/Crystal Malt - 15L (30.0 EBC)    Grain         4        6.5 %         
750.00 g              Vienna Malt (6.9 EBC)                    Grain         5        6.5 %         
500.00 g              Barley, Flaked (3.3 EBC)                 Grain         6        4.3 %         
500.00 g              Black Malt (Stout) (1333.0 EBC)          Grain         7        4.3 %         
200.00 g              Chocolate Malt (1050.5 EBC)              Grain         8        1.7 %         
60.00 g               Columbus (Tomahawk) [10.00 %] - Boil 60. Hop           9        48.4 IBUs     
30.00 g               Columbus (Tomahawk) [10.00 %] - Boil 30. Hop           10       18.6 IBUs     
60.00 g               Cascade [4.50 %] - Boil 10.0 min         Hop           11       7.9 IBUs      
60.00 g               Cascade [4.50 %] - Boil 5.0 min          Hop           12       4.8 IBUs      
10.00 g               Centennial [10.00 %] - Boil 0.0 min      Hop           13       0.0 IBUs      
10.00 g               Columbus (Tomahawk) [10.00 %] - Boil 0.0 Hop           14       0.0 IBUs      
1.0 pkg               Irish Ale Yeast (White Labs #WLP004)     Yeast         15       -             
50.00 g               Oak Chips (Primary 7.0 days)             Flavor        16       -             


Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 11500.00 g
----------------------------
Name              Description                  Step Temperature       Step Time       
Mash Step         Add 22.05 l of water at 169. 152.0 F                60 min          

Sparge: Batch sparge with 3 steps (Drain mash tun, , 13.29l, 4.02l) of 168.1 F water
Notes:
------
Columbus hops adjusted to 10% Alpha from 14% as they are more than a year old. 
Cascade hops adjusted to 4.5% Alpha from 5.5% as they are more than 5 months old.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

All Grain Starter

I'm going to say this now, I love the process of brewing. This ranges all the way from the recipe formulation, buying ingredients, making the starter and the brew-day but not bottling upon which I hate. This was one of the main reasons I eventually went all grain as I wanted more challenges and more things to do for a brew day. This should go some way to explain why I am going to the extra hassle of making an all grain starter when I could just as easily use DME instead.

Approx 400g of pale malt.

Heat water to 152F

I weighed out 400g of crushed maris otter malted grain, bear in mind I have over estimated the amount needed to take into account my normally poor mashing efficiency of 50%. Using the kettle and a thermometer I heated 1.5L of water to 155 degrees F and added it to the grains. The temperature dropped a little bit after adding the water to the grains to I brought it back up to 152F on the stove. I recently purchased an infra-red thermometer for quick and clean temperature measurement. If you look at the image below, you can see how far out it is! I wont be using it for any precise measurements that is for sure...

Infra red vs Digital ?

Oven Thermometer

While raising the temperature of the mash to the correct temp, I preheated the oven to approx 150F or as close to that as I could get. I don't  trust the temperature dial on my oven so I also put a metal thermometer into the oven with the pot of grain. I set the timer for 60 minutes and left it to do its thing.I had to adjust the oven temperature dial a few times to get the temperature to settle around 155F. After an hour I took out the grains and rinsed them with 1L of 165F water. This left me with approximately 2L of wort with an OG of 1036 which will climb a bit after boiling.

Boiling the starter with 5g of Hops

Beware of boil overs when bringing the wort up to the boil. I added a handful of hops to the boil as a few times I have had starters smell a bit sour before pitching. The reasoning is that the antibacterial properties of hops tend to act as a preservative keeping the starter fresher for longer. I also like that it makes the starter making process a bit more like a brew day too. :) 

Non contact measurement

 While the wort was boiling I put water in my conical flask and brought it to the boil with the funnel and stir bar in it also. The boiling water and steam will sufficiently sanitise the equipment so that it can take the wort which was strained as it was added.  This was added to a sink full of cold water for cooling and I was able to keep a (very rough) eye on the temperature of the wort with the infra red thermometer. This allows me to get an idea of the temperature without having to worry about sanitising a thermometer. When the wort had cooled to pitching temperatures I poured out a small amount into the slanted vial of yeast. I then shook it for a few minutes to dislodge the yeast from the slant. That mixture was the pitched into the conical flask and put onto my stir plate for a minimum of 48 hours.

Mixing wort in the slant

 

#27 - Sylvan Blonde Ale [All Grain]

My parents recently moved into a new home which is quite close to a lot of trees. Given that there are several neighbours with the same first and last names as my parents, they needed to give the house a name to  help the postman identify who is who. After a lot of brain storming and thesaurus overuse, they finally settled on the name "Sylvan Lodge". Given that they like light flavoured beers and would probably be expecting a lot of visitors for the coming months I thought it would be a good idea to brew them a blonde ale. This recipe is based on the original recipe from homebrewtalk forums. 

First hop addition

The hops I used for this brew were both fresh from the 2012 harvest but even at that they would still be nearly 6 months old. Due to poor vaccuming (on my part) I decided to use the hop age too in BeerSmith to take into account the fact that they are 6 months old and haven't been stored that well. That is why when you see the recipe the AA values wont be what you would expect, they are slightly lower than normal. I wont know whether this has had a positive effect or not until I try the brew.

Normally I would dry hop but given that the target audience for this beer is quite conservative, I wont be doing it for this batch. Depending on its popularity I may do it in future versions which would be brewed for the summer.

The recipe can be found below:

Recipe Specifications
--------------------------
Boil Size: 26.38 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 19.00 l   
Bottling Volume: 18.00 l
Estimated OG: 1.046 SG
Estimated Color: 11.8 EBC
Estimated IBU: 28.6 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 57.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                          Type          #        %/IBU         
34 l       Ballymore Eustace (South Dublin)         Water         1        -             
2tsp       Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -             
5000g      Pale Malt, Maris Otter (5.9 EBC)         Grain         3        88.9 %        
250g       Caramel/Crystal Malt - 15L (30.0 EBC)    Grain         4        4.4 %         
250g       Vienna Malt (6.9 EBC)                    Grain         5        4.4 %         
125g       Acid Malt (5.9 EBC)                      Grain         6        2.2 %         
15g        Centennial [7.48 %] - Boil 55.0 min      Hop           7        12.7 IBUs     
15g        Centennial [7.48 %] - Boil 35.0 min      Hop           8        10.8 IBUs     
15g        Cascade [3.70 %] - Boil 20.0 min         Hop           9        3.9 IBUs      
1tsp       Irish Moss (Boil 10.0 mins)              Fining        10       -             
15g        Cascade [3.70 %] - Boil 5.0 min          Hop           11       1.3 IBUs      
1pkg       Nottingham (Danstar #-) [23.66 ml]       Yeast         12       -             


Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 5625.00 g
----------------------------
Name              Description                  Step Temperature       Step Time       
Mash Step         Add 16.56 l of water at 165. 154.0 F                60 min          

Sparge: Batch sparge with 2 steps (Drain mash tun, , 17.95l) of 168.1 F water

#26 - Christmas Ale MK2 [All Grain]

This year I decided to do an all grain version of my Christmas Ale that I previously made using extract. The previous beer had been very popular at beer tastings due to its subtle level of spicing and liberal contribution of cascade hops. I used the same amount of 'Carafa 1' grains along with 6kg of base malt and 500g of torrified wheat to aid head retention. I also added a small amount of chocolate and black malt to add some additional complexity to the beer. Given that I was using 2011 harvest (1 year old) hops I decided to up the hopping regime significantly with the addition of Columbus hops in addition to the cascade in the original recipe. 

First runnings with a much thinner mash my normal level

I have been having consistently poor efficiency since I have started all grain with efficiency's typically in the 45 to 50% region which is very low. I have spoken to other brewers with the exact same mash tun as mine and they are getting efficiencies in the mid to high 70's so it is definitely down to either the ingredients or the water that is causing my low efficiencies. For this brew I bought a tub of the PH 5.2 buffer solution as my previous all grain mash seemed to have a slightly higher mash PH of 5.9 rather than the recommended 5.2. Unfortunately it didn't make any difference as the pre-boil gravity indicated that the efficiency was still below 50%. 

Ingredients

Warming up the yeast

 

Here is the final recipe:


Recipe: Christmas Ale MK2 TYPE: All Grain
Style: Fruit Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 61.8 EBC SRM RANGE: 9.8-98.5 EBC
IBU: 50.5 IBUs Tinseth IBU RANGE: 5.0-70.0 IBUs
OG: 1.081 SG OG RANGE: 1.030-1.110 SG
FG: 1.018 SG FG RANGE: 1.006-1.024 SG
BU:GU: 0.622 Calories: 476.4 kcal/l Est ABV: 8.3 %
EE%: 70.00 % Batch: 19.00 l      Boil: 26.38 l BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Taste of Christmas! 
Amt                   Name                                     Type          #        %/IBU         
1.00 tbsp             PH 5.2 Stabilizer (Mash 60.0 mins)       Water Agent   1        -             

Total Grain Weight: 7070.00 g Total Hops: 165.00 g oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
6000.00 g             Pale Malt, Maris Otter (5.9 EBC)         Grain         2        84.9 %        
500.00 g              Carafa I (663.9 EBC)                     Grain         3        7.1 %         
500.00 g              Wheat, Torrified (3.3 EBC)               Grain         4        7.1 %         
50.00 g               Chocolate Malt (886.5 EBC)               Grain         5        0.7 %         
20.00 g               Black Malt (Stout) (1333.0 EBC)          Grain         6        0.3 %         


Name              Description                  Step Temperature       Step Time       
Mash Step         Add 24.02 l of water at 165. 154.0 F                60 min          

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 61.0 F/120.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 11.94l) of 168.1 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.068 SG Est OG: 1.081 SG
Amt                   Name                                     Type          #        %/IBU         
15.00 g               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        18.7 IBUs     
60.00 g               Cascade [4.30 %] - Boil 45.0 min         Hop           8        23.2 IBUs     
0.45 kg               Honey (Boil 45.0 mins)                   Other         9        -             
1.00 tsp              Irish Moss (Boil 15.0 mins)              Fining        10       -             
2.00 Items            Star Anise Petals (Boil 15.0 mins)       Spice         11       -             
4.00 Items            Orange Peel, Sweet (Boil 10.0 mins)      Spice         12       -             
3.00 Items            Cloves (Ground) (Boil 10.0 mins)         Spice         13       -             
2.00 tsp              Vanilla Extract (Boil 10.0 mins)         Spice         14       -             
0.50 Items            Cinnamon Stick (Crushed) (Boil 10.0 mins Spice         15       -             
40.00 g               Cascade [4.30 %] - Boil 5.0 min          Hop           16       3.4 IBUs      
50.00 g               Columbus (Tomahawk) [14.00 %] - Boil 2.0 Hop           17       5.3 IBUs      


---FERM PROCESS-----------------------------
Primary Start: 05/12/2012 - 14.00 Days at 67.0 F
Secondary Start: 19/12/2012 - 10.00 Days at 65.0 F
Style Carb Range: 2.00-2.80 Vols
Bottling Date: 19/12/2012 with 2.4 Volumes CO2: 
---NOTES------------------------------------
Heated strike water to 175. Mashtun already heated with hot tap water. 
Temperature a little high at 156, added ice to bring it down to 154. All day mash

#25 - Gluten Free Beer [Extract]

I'm helping a friend out with this one as he is living with a guy who is a coeliac.  This guy has been restricted to drinking spirits and soft drinks most of their life as it is generally quite difficult to find gluten free beer in Ireland. The background for the recipe originated in this thread on homebrewtalk with one of the users being very helpful in terms of providing advice on ingredients and techniques.

Steeping Buckwheat

The malted buckwheat was crushed coarsely in the grain mill, and added approximately 550g each to 3 large muslin bags which were then steeped in 15L of water which was previously heated to 71 degrees C. This temperature was held for 2 hours (I don't know if the full 2 hours are really necessary) to allow the flavour from the buckwheat to infuse into the beer. I cannot stress enough to use large muslin bags, they became enormous when they absorbed the water! I don't know the enzyme content of buckwheat and but an iodine test indicated the presence of starch at the end of the steeping. This means that the contribution of buckwheat could not be relied upon for fermentable sugar contributions. (This is why the recipe has 900g of honey rather than 450g to boost the gravity).

After 2 hours, removed the grain and allowed them to drain into the pot. I didn't bother sparging as the buckwheat had coagulated in the bags which would not allow any water though them. Boiling water was then added to the pot to bring the level to 15L. Once the water was boiling, the pot was taken off the heat so that the honey and sugar could be added without scorching. Once these ingredients were added and dissolved, the pot was returned to the stove and brought to a rolling boil.  

Upon starting the timer with 60 minutes the first hop addition was added with subsequent hop additions at 30 minutes, Irish moss at 10 and the final hop addition at 5 minutes.  All hop additions were added in muslin bags to make draining the wort easier after the boil. The wort was cooled quickly to 24 degrees C with an immersion chiller and transferred to the fermenter though a sieve. I topped the fermenter to bring the level to 14L, I didn't want to dilute it any further.  I didn't have time to make a starter so the vial of WLP400 was pitched directly into the fermenter, it started fermenting after 12 hours. 

As I deleted all the other equipment in Beersmith I wasn't able to figure out how to add new equipment so I just made the recipe using the recipe builder on BrewersFriend. Without going into detail I far prefer Beersmith and wouldn't use an online recipe builder again... I will put up more information on how the beer turned out after it has been bottled and kegged. The post boil gravity was 1050 and I expect it to ferment quite low due to the amount of honey and sugar used. This is the full recipe:

 HOME BREW RECIPE:  
 Title: Gluten Free Beer  
 Author: Homebrew Talk  
 Brew Method: Extract  
 Style Name: Specialty Beer  
 Boil Time: 60 min  
 Batch Size: 13 liters (fermentor volume)  
 Boil Size: 11 liters  
 Efficiency: 35% (steeping grains only)  
 No Chill: 20 minute extended hop boil time  
 STATS:  
 Original Gravity: 1.068 (1053 Excluding Buckwheat)  
 Final Gravity: 1.016  
 ABV (standard): 6.83% (5.4% Excluding Buckwheat)  
 IBU (tinseth): 63.45  
 SRM (morey): 9.79  
 FERMENTABLES:  
 900 g - Honey (24.7%)  
 1 kg - Brown Sugar (27.4%)  
 50 g - Molasses (1.4%)  
 STEEPING GRAINS:  
 1.7 kg - Malted Buckwheat (46.6%)  
 HOPS:  
 30 g - East Kent Goldings (AA 6) for 60 min, Type: Pellet, Use: Boil  
 30 g - Hallertau (AA 5.2) for 30 min, Type: Leaf/Whole, Use: Boil  
 30 g - East Kent Goldings (AA 5) for 5 min, Type: Pellet, Use: Boil  
 OTHER INGREDIENTS:  
 1 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Boil  
 YEAST:  
 White Labs - Belgian Wit Ale Yeast WLP400  
 Starter: No  
 Form: Liquid  
 Attenuation (avg): 76%  
 Flocculation: Low-Med  
 Optimum Temperature: 19.44 C - 23.33 C