3.1 kg (75.6%) — Thomas Fawcett Pale Malt, Golden Promise — Korn — 5.9 EBC
400 g (9.8%) — Thomas Fawcett Caramalt — Korn — 29.5 EBC
225 g (5.5%) — Castle Malting Chateau Arome — Korn — 100 EBC
225 g (5.5%) — Thomas Fawcett Wheat, Torrified — Korn — 3.9 EBC
100 g (2.4%) — Castle Malting Chateau Special B — Korn — 300 EBC
50 g (1.2%) — Castle Malting Chateau Roasted Barley — Korn — 1200 EBC — Mesk — 15 min
11 g (29 IBU) — Hallertau Magnum 14% — Kok — 60 min
1.1 g — Baking Soda (NaHCO3) — Mesk
1.5 g — Calcium Chloride (CaCl2) — Mesk
2 g — Epsom Salt (MgSO4) — Mesk
2 g — Gypsum (CaSO4) — Mesk
1.5 ml — Lactic Acid 80% — Mesk
0.51 ml — Lactic Acid 80% — Skylling
1.5 g — Yeast Nutrients (WLN1000) — Kok — 10 min
Innmesk temperatur — 77.2 °C
Temperatur — 67 °C — 45 min
LalBrew Nottingham
1 pkg
Pitch — 15 °C — 0 dager
Primær — 17 °C (1 dager stigningstid) — 5 dager
Primær — 18 °C — 8 dager
Primær — 19.5 °C — 2 dager
After 20 min mashing time, skim top ~1 L of mash and boil to a thick suryp to be added to boil