Description

This is a Community Recipe created by mwaite36

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Maris Otter (3400 grams)
Crisp Crystal 150 Malt (300 grams)
Crisp Amber Malt (200 grams)
Challenger Pellets (35 grams)
First Gold Pellets (25 grams)
Wyeast 1318 London Ale III.  (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23L into fermenter
Original Gravity: 1.042
Final Gravity: 1.010
ABV %: 4.2
IBU: 27

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

challenger 23g @ 60 mins
Challenger 12g @ 10mins
First Gold 25g @ 10 mins

Secondary additions and timing:

 

Yeast: Wyeast 1318 London Ale III. BB: 08/11/2021
Fermentation temperature/steps: 18c for 10 days

Comments:

Recipe designed for brewing on Grainfather with 80% efficiency.
This beer is named to honour my grandson who is currently serving on the Royal Navy submarine
HMS Audacious