Heather Ale

General

• Based on Will Meyer's recipe from the Cambridge Brewing Company
• OG 1.052
• FG 1.007
• IBU

Grain Bill

• 8½ lb British 2-Row Malt
• 12oz Crystal 60L
• 3½ oz Aromatic Malt
• 1 oz Black Patent Malt
• 12 oz Honey

Water Treatment

• Sulfate 35 ppm
• Chloride 28 ppm
• 0.191 g/gal Gypsum
• pH = 5.3 Mash Water before dough-in

Mash Schedule

• 1.2 qts/lb
• Single infusion mash at 149°F for 70 minutes
• Sparged for 50 minutes
• Collected 6.5 gal

Hop Bill

• 1 oz Fuggle 4.2%AA - 90 minutes - 16 IBU
• ¾ oz fresh heather - 60 minutes
• 1/3 oz dried heather - 60 minutes
• 0.165 oz fresh heather - 0 minutes
• 2/3 oz dried heather - 0 minutes
• 0.05 oz dried sweet gale - 0 minutes
• 0.08 oz dried yarrow root - dryhop
• ¼ oz dried heater - dryhop

Yeast

• White Labs British Ale (005) from Amber Ale

Results Summary

• Volume collected after boil - 5.5 gallons
• O.G.
• F.G.
• Days in primary fermenter - 8
• Days in secondary fermenter -

Notes

1. Irish Moss - 15 minutes
2. Oxygenated wort for 1 minute
3. Next Time:
• Add honey last 5 mins to preserve aroma