* 2.5 kg (76.6%) — Thomas Fawcett Pale Malt, Maris Otter — Korn — 5.9 EBC
* 400 g (12.3%) — Thomas Fawcett Brown Malt — Korn — 180 EBC
* 300 g (9.2%) — Thomas Fawcett Dark Crystal Malt — Korn — 220 EBC
* 65 g (2%) — Weyermann Carafa Special III — Korn — 1400 EBC
* 34 g (28 IBU) — East Kent Goldings (EKG) 4.9% — Kok — 60 min
* 11 g (3 IBU) — East Kent Goldings (EKG) 4.9% — Kok — 10 min
* 1.3 g — Epsom Salt (MgSO4) — Mesk
* 1.4 g — Gypsum (CaSO4) — Mesk
* 1.5 g — Polyclar Brewbrite — Kok — 10 min
* 0.25 g — Yeast Nutrients (WLN1000) — Kok — 10 min
* Temperatur — 65 °C — 60 min
* Mash Out — 75 °C — 10 min
Fermentis S-04
1 pkg
Primary 20 C
Pressurized to ~ 12 PSI for 10 days
Inspired by David Heath