8,00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC) Grain 1 62,1 %
1,77 kg Barley, Flaked (Thomas Fawcett) (3,9 EBC) Grain 2 13,7 %
0,58 kg Caramel/Crystal Malt -120L (236,4 EBC) Grain 3 4,5 %
0,56 kg Brown Malt (128,1 EBC) Grain 4 4,3 %
0,50 kg Caramel/Crystal Malt - 60L (118,2 EBC) Grain 5 3,9 %
0,46 kg Chocolate Malt (1200,0 EBC) Grain 6 3,6 %
0,46 kg Roasted Barley (Thomas Fawcett) (1199,7 EBC) Grain 7 3,6 %
0,30 kg Smoked Malt (17,7 EBC) Grain 8 2,3 %
0,25 kg Carafa III (1034,3 EBC) Grain 9 1,9 %
27,59 g Chinook [13,00 %] - Boil 60,0 min Hop 10 23,7 IBUs
24,25 g Columbus (Tomahawk) [14,00 %] - Boil 60,0 min Hop 11 22,4 IBUs
19,45 g Columbus (Tomahawk) [14,00 %] - Boil 15,0 min Hop 12 8,9 IBUs
19,36 g Chinook [13,00 %] - Boil 15,0 min Hop 13 8,3 IBUs
19,45 g Columbus (Tomahawk) [14,00 %] - Boil 5,0 min Hop 14 3,6 IBUs
19,36 g Chinook [13,00 %] - Boil 5,0 min Hop 15 3,3 IBUs
30g oak chips, heavy toast was soaked in rum for 2 weeks then added to fermentation for the last 10 days
Mashed in at 66,5 C
Mashout at 75 C
Dry English Ale
3,7L starter
Fermented at 18C for 1 week, 20C for 1 week and then at 3C for 1 week