Managed to get motivated and put down a light summerish ale over the weekend in preparation for the coming warmer weather, recipe as follows:
1.7 kg Dried Light Malt
200 grams Wheat (Barrett Burston)
300 grams Pale Pilsner Malt (Barrett Burston)
800 grams Ale Malt (Barrett Burston)
65 grams Challenger hops (6.1% Alpha Acids)
15 grams D Saaz hops (5.4% Alpha Acids)
Wyeast European Ale #1338
The outer zest of one tangelo
Grain was mashed at 63 Degrees Celcius for 70 minutes then brought to the boil for an hour. With hop additions during the boil as follows:
35 Grams Challenger Hops @ 0 minutes
15 Grams Challenger Hops @ 30 minutes
15 Grams Challenger Hops @ 55 minutes
15 Grams D Saaz hops @ 55 minutes
The zest of the tangelo was also added to the boil with 5 minutes left.
The starting gravity was 1.052 and the yeast was pitched at 26 degrees celcuis.
So far it seems to be bubbling away (steady not too quick though) with a nice thick krausen on top, so fingers crossed hopefully it will turn out nice and drinkable
