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Cotswold Lion Ale
A Cotswold Lion is a mean looking variety of Sheep. Used British
crystal 8-13L. Used First Gold hops for all additions.
British pale malt was toasted for home-made Amber malt. (In oven:
30 min. at 250° to dry, 30 min. at 300° to toast) I used the
Tinseth method for IBU calculation.
| Brewer: | John Markert | Email: | jmarkert@mi-mls.com | |||||
| Beer: | Cotswold Lion Ale | Style: | English Pale Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.052 | FG: | 1.010 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Water: | Preboiled and chilled 3 gallons of carboy water. | |||||||
| Grain: | 4 oz. British amber 8 oz. British Carastan |
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| Steep: | Cracked grains into grainbag. Added to cold water. Set to steep at 150-155° for 30 min. |
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| Boil: | 60 minutes | SG 1.086 | 3 gallons | |||||
| 5 lb. 8 oz. Light dry malt extract | ||||||||
| Dissolve extracts and top boil liquid to 3 gallons. Add 1 tsp. Irish Moss 45 min. into boil. |
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| Hops: | 1 oz. First Gold (8.2% AA, 60 min.) .5 oz. First Gold (8.2% AA, 30 min.) 1.5 oz. First Gold (aroma) |
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| Yeast: | Wyeast 1275, Thames Valley Ale yeast 175 ml. smack pack. | |||||||
| Log: | Cooled hot wort with immersion chiller to equalize temperature of all fluids at 75° F. Actual O.G. was 1.046. Primary fermentation at 68° for 7 days in 6.5 gallon glass carboy. Secondary fermentation at 68° for 7 days in 5 gallon carboy. |
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| Carbonation: | Prime with 3/4 c. corn sugar for bottle conditioning. | |||||||
| Tasting: | First Choice was a good choice for an all purpose hop, however the hopping schedule resulted in more bitterness than I desired, initially. Time has smoothed this one out. I'd increase the amount of DME the next time around. I might also add 4 oz. more crystal malt. |
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Recipe posted 05/11/01.
