LOL. Not quite but tastes damn close so I stuck a lime wedge on it. After the photo I squeezed (Squoze?) the lime into the beer. Not bad.
I got the recipe from the book the Brits call the “Bible” (HomeBrew Beer by Greg Hughes).
Mashed 92% GW Pale malt w/ 1 tsp CaCl in the MLT using 5 gal liquor w/ 1/2 tsp Brewtan B (of the 9 gal distilled spiked with 1/8 tsp 10% Phosphoric acid to create brewhaus liquor).
After the 60 min mash I increased to mash out temp and added 8% GW C40 for 15 min steep.
Lautered and then batch sparged with the remaining 4 gal brewhaus liquor (of the 9 gal that was spiked with 1/8 tsp 10% Phosphoric acid) for remaining 15 min steep (30 min total steep).
Lautered and at the boil I added 2 tsp gypsum, 1/2 tsp epsom salt, and 1/4 tsp sea salt, 10 IBU EKG and 8 IBU Progress at 60 min.
8 IBU EKG and 6 IBU Progress at 30 min.
1 whirlflock at 5 min, 2/3 oz EKG at FO.
Fermented at 66*F avg for 4.33 days S-04 (deviated from my normal Bry-97).
Kegged 12 Apr. Carbed/Cold Crashed/Matured simultaneously in the keg. Tapped 24 May.
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