Amt Name Type # %/IBU
1.92 kg Pale Malt, Maris Otter (Thomas Fawcett) Grain 1 67.6 %
0.41 kg Barley, Flaked (Thomas Fawcett) (3.9 EBC Grain 2 14.4 %
0.46 kg Invert no 3 (130.0 EBC) Sugar 3 16.2 %
0.05 kg Caramel Coloring (2000.0 EBC) Sugar 4 1.8 %
Amt Name Type # %/IBU
18.00 g Goldings, East Kent [6.40 %] - Boil 120. Hop 5 16.9 IBUs
7.00 g Goldings, East Kent [6.40 %] - Boil 30.0 Hop 6 4.6 IBUs
Amt Name Type # %/IBU
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
Name Description Step Temperat Step Time
Saccharification Add 22.00 l of water at 62.6 C 61.0 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min
WLP007 Dry English
0.68 liter starter
Pitched at 16 degrees. Increased gradually to 21 degrees over 1 week.
Water calculation link:
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=M6DQSR9
Made the invert no 3 ish with the dilution method:
http://www.unholymess.com/blog/beer-brewing-info/making-brewers-invert
Used 10 grammes Meridian molasses (from random health food shop) and 450 grammes Danstar dark sugar syrup.