Double Daffodil Ale - all-grain

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(5 gallons/19 L, all-grain)
OG = 1.042 FG = 1.009
IBU = 25 SRM = 9-10 ABV = 4.2%

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  • 5

Ingredients

  • 7.8 lb. (3.5 kg) pale 2-row malt
  • 5.0 oz. (140 g) medium crystal malt (50 °L)
  • 1 lb. 4 oz. (0.57 kg) wheat malt
  • 7 MU East Kent Goldings hops (90 mins) (1.4 oz./38 g at 5% alpha acids)
  • 1.0 oz. (28 g) UK Fuggle hops (0 mins)
  • White Labs WLP002 (English Ale), Wyeast 1968 (London ESB Ale) or Wyeast 1099 (Whitbread Ale) yeast

Preparation

Step 1

Use a single infusion mash at 152- 154 °F (67-68 °C) for 60 minutes. Sparge to collect about 6.0 gallons (23 L) wort. Boil 90 minutes, adding Goldings hops at start, and Fuggles hops as heat is turned off. Cool, pitch yeast (preferably as 1 quart (-1 L) starter), ferment 1 week, rack to secondary for 1 week and bottle or keg.

Partial mash option:
Replace pale 2-row malt with 5.5 lb (2.5 kg) Muntons pale or golden malt extract. Mini-mash the grains in 2.0 qt (1.9 L) water at 150-152 °F (66-67 °C) for 45 minutes. Strain off liquor, rinse grains with 2 qt (1.9 L) water at around 170 °F (77 °C), and dissolve malt extract in collected liquors. Adjust volume to 5 gallons (19 L), and boil for 60 minutes, adding the Goldings hops at the start, and Fuggles at the end. Top up to 5.0 gallons (19 L) with cold water, cool if necessary, pitch yeast, ferment and condition as above.

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