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

Thomas Fawcett – Maris Otter Pale Ale Malt (3800 grams)
Crisp Extra Dark Crystal Malt (650 grams)
Weyermann® CaraMunich® Type 2 (650 grams)
Crisp Chocolate Malt (100 grams)
Challenger Pellets (35 grams)
LALLEMAND London ESB Yeast 11g (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Brown Porter
Batch Size: 23L in fermenter
Original Gravity: 1.050
Final Gravity: 1.012
ABV %: 4.8
IBU: 25

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 20g @ 60 mins
Challenger 12g @ 10 mins

Secondary additions and timing:

1 protofloc tablet @10mins

Yeast: English Ale
Fermentation temperature/steps: 18c 7 days

Comments: