#158 Tennants Queens Ale 1956

Den blev så himla god och trevlig sist så det blir en likadan till. Fick slut på Belgisk Golding så det blir lite East Kent Goldings i torrhumlingen istället. Den här gången kommer den tappas på fat.

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 L 95 min 47.15 3.84 1.032 1.006 3.33
Actuals 1.032 1.006

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Best Bitter 11 B 1.04 - 1.048 1.008 - 1.012 25 - 40 8 - 16 0 - 0 3.8 - 4.6 %

Fermentables

Name Amount %
Maris Otter Pale 1 kg 60.61
Munich Light 300 g 18.18
Flaked Corn 200 g 12.12
Belgian Candi Sugar - Clear/Blond (0L) 100 g 6.06
Lactose (Milk Sugar) 50 g 3.03

Hops

Name Amount Time Use Form Alpha %
Fuggles 12 g 90 min Boil Pellet 4.5
Fuggles 12 g 60 min Boil Pellet 4.5
Belgisk Goldings (ekologisk) 18 g 30 min Boil Pellet 5.8
Belgisk Goldings (ekologisk) 20 g 7 days Dry Hop Pellet 5.8

Miscs

Name Amount Time Use Type
Lactic acid / 0.1 Liters 1.5 g 0 min Mash Water Agent
Table Salt / 1 Kilograms 0.8 g 0 min Mash Flavor
Gypsym / 0.09 Kilograms 1 g 0 min Mash Water Agent
Protafloc / 0.03 Kilograms 1 g 15 min Boil Fining
Jästnäring / 0.03 Kilograms 1 g 10 min Boil Other
Clarity Ferm / 20 Milliliters 5 g 0 min Primary Fining

Yeast

Name Lab Attenuation Temperature
West Yorkshire 1469 (1469) Wyeast 80% 17.78°C - 22.22°C

Mash

Step Temperature Time
58°C 15 min
65°C 45 min
70°C 20 min
78°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

Notes

From Ron Pattinson
http://barclayperkins.blogspot.com/2018/03/lets-brew-1956-tennants-queens-ale.html


230g corn flakes cereal

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