Posting this as the grain and hop bill are pretty much bang on.
Quantity: 6GAL
Grain:
5lbs Canadian 2-row
5lbs Maris Otter
2lbs Toasted Wheat
1lbs Crystal 240
Hops:
1oz Tetnang whole leaf - 30min in sparge tun pre lauter
1oz Willamette whole leaf - 30min in sparge tun pre lauter
1oz Mt Hood @ 60min
1oz Tetnang @ 20min
Yeast:
2 x Wyeast Ringwood
1 x Wyeast 1056
1 x Fermentis s04
Other:
5g Irish moss @ 5min
1/2tsp White labs yeast nutrient @5min
Mash Temp: 154F
Note: Original recipe only called for 2xRingwood, but after pitching realized the yeast was no longer viable so I repitched with what I had.
Comments:
Complete fermentation took pretty much 9 days, with a noticeably continued fermentation in secondary for an additional 2 days.
Malt flavor and body very much like a picaroons best bitter. Yeast profile is a bit off. There is a noticeable fruity pear nose to the beer, but less distinct in the taste. Either this is the Ringwood coming through, or the length of fermentation that is causing the pear smell.
Very drinkable.