10 kg Maris Otter Pale mal
0.3 kg Crystal malt
0.2 kg Torrified Wheat malt
0.15 Carafa Special 1
0.5 kg Invert Sugar
60g Fuggles @ 75 min.
45g Challenger @ 75 min.
60g Northdown @ 5 min.
5g Gypsum in Mash
2.5g Calcium Cloride in Mash
2.5g Epsom Salt in Mash
Double amount of above salts in 50 liter Sparging water
Whirfloc tablet @ 10 min Boil
1 tsp Yeast Nutrient @ 10 min Boil
Mash-in @ 66C for 90 min
No Mash-out
Wyeast 1469
3 liter starter
Ferment at 20C for 2 weeks
Mature for 10 days before bottling