3700 g Marris Otter
680 g flaket havre
400 g sjokolade malt 1000 EBC
300 g crystal malt 157,6 EBC
300 g Melanoiden malt 39,4 EBC
150 g Black patent malt6 985 EBC
21 g Northern Brewer - boil 60 min
30 g Willamette - boil 20 min
28 g kakao pulver 80% - boil 15 min
Irish moss
mesk på 67 grader i 60 min, deretter 73 grader i 15 min
London ESB Ale
1 pkg, gjærstarter 1,5 l
ca 20 grader i 10 dager