Maris Otter Pale Malt 5 EBC 5500 g
Cara Munich I 100 EBC 400 g
Crystal Malt 135 EBC 300 g
Special B 230 EBC 100 g
Dry Light Extract 8 EBC 500 g
Chocolate (dehusked) Malt 1100 EBC 300 g
Citra, Simcoe, Centennial
Mash In 0 min@40.0°C
Add 26.50 qts water @ 21.0°C
Sacch Rest 45 min@65.0°C
Heat to 65.0°C over 10 mins
Mash Out 10 min@78.0°C
Heat to 78.0°C over 10 mins
WLP 001
2
18C