Recipe: Dark Elixer

Recipe NameBJCP CategoryKit Ref.
Dark Elixer14 SCOTTISH ALEMyKit004869

Ingredients

QuantityUnit Product
5625gMaris Otter
450gDark Crystal Malt
75gRoasted Barley

Other Information

NotesAdd 50g of East Kent Goldings at first wort hop and ferment with WLP028 at 18 degrees for first 3 days then up to 24 degrees for the remainder
Qty. Ingredients3
Weight Malt g6150
Total Weight Kg6.150
Brew Length (L)60.00
OG1083
FG1021
Fermentation Temp. (C)18.0
Mash Temp (C)66.5
Vol. Mash Liquor (L)4.50
Vol. Start Boil (L)19.50
Vol. End Boil (L)15.00
Date Last Updated23/08/17
Recipe Author:Juty L

01793 486 565

hello@themaltmiller.co.uk

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Dorcan Swindon,
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