Description

This is a Community Recipe created by mclaughlinv1

(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 Brown Malt (910 grams)
Crisp Best (Pale) Ale Malt (2000 grams)
Crisp Dark Munich Malt (1400 grams)
Weyermann® Melanoidin Malt (910 grams)
Simpsons Caramalt (454 grams)
East Kent Goldings ( GOLDINGS ) Pellets (57 grams)
Lactose 500g (1 packs)
Wyeast 1318 London Ale III.  (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 19L
Original Gravity: 1065
Final Gravity: 1020
ABV %: 5.9
IBU: 34

THE MASH
Temperature °C: 65.6
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

goldings – 90 min
lactose 10

Secondary additions and timing:

no secondary additions

Yeast: wyeast 1318 london ale III
Fermentation temperature/steps: 18-21

Comments:

Rack to secondary and mature for 2-4 weeks before bottling