Description

This is a Community Recipe created by dogpawbrew

(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

Thomas Fawcett – Maris Otter Pale Ale Malt (4450 grams)
Weyermann® Wheat Malt Dark (490 grams)
Crisp Black Malt (270 grams)
Crisp Extra Dark Crystal Malt (270 grams)
East Kent Goldings 100g Whole Hops (1 packs)
LALLEMAND Nottingham 11g (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 23lt
Original Gravity: 1.052
Final Gravity: 1.014
ABV %: 5.1
IBU: 26.7

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 78
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

6g calcium chloride 60 mins
1.75g gypsum (calcium sulfate) 60 mins
Thomas Fawcett – Maris Otter Pale Ale Malt 60 mins
Weyermann® Wheat Malt Dark 60 mins
Crisp Extra Dark Crystal Malt 60 mins
Crisp Black Malt 60 mins
East Kent Goldings 50g Whole Hops 60 mins

Secondary additions and timing:

East Kent Goldings 50g Whole Hops 10 mins
uncle roys plum essence added at keg to taste

Yeast: nottingham yeast (lallemand)
Fermentation temperature/steps: 18 degrees celsius for 10 days

Comments:

uncle roys plum essence added at keg to taste