6,00 kg Pale Malt, Maris Otter (5,5 EBC) 69,0 %
1,50 kg Light Dry Extract (15,8 EBC) 17,2 %
0,50 kg Brown Malt (200,0 EBC) 5,7 %
0,50 kg Crystal Malt - 40L (75,0 EBC) 5,7 %
0,20 kg Honey (2,0 EBC) 2,3 %
100,00 g Perle [7,48 %] - Boil 80,0 min. 37,6 IBUs
100,00 g Goldings, East Kent [5,90 %] - Boil 40,0 min. 24,7 IBUs
35,00 g Fuggles [4,70 %] - Boil 20,0 min. 4,7 IBUs
Mash in at 63 C for 70 minutes, increase to 68 for 20 minutes, mash out at 72 for 10 minutes. Sparge with 75 C water.
WLP 007 - Dry English Ale Yeast
2,20 liter starter with 1 pack (410 billion yeast cells)
Fermented 2 weeks at 20 degrees and 4 at 22 degrees. Bottled with extra yeast from fresh starter (WLP 001), approximately 100 billion yeast cells.