This was a simple solo brew put together to be enjoyed the second half of the summer – which in WI has been either sunny with temps in the 90s or as in today, cloudy and cool with a current temp of 62° F. I’ll take either as both are better than January mid-winter cold.
This is a quick brew consisting mainly of Liquid Malt Extract (LME), Dry Malt Extract (DME), a couple steeped specialty grains and some corn sugar. Of course, hops and yeast complete the presentation.
The Innkeeper is classified as an English Pale Ale – Standard / Ordinary Bitter. The estimated ABV is 3.25% with 48.5 IBU.
Nothing unique to report on this session so here it is:
Grains
- 0.5 lb Extra Dark Crystal (steeped)
- 0.5 lb Belgian Biscuit (steeped)
Extracts
- 3.15 lb Pilsen Light Liquid (15 minutes)
- 1.0 lb Pilsen Light Powder (60 minutes)
Adjunct
- 1.0 lb Corn Sugar (15 minutes)
Hops
- 1 oz Fuggle (60 minutes)
- 1 oz East Kent Goldings (45 minutes)
- 1 oz Styrian Goldings (5 minutes)
Yeast
- Danstar Nottingham