Description

The following is written by fellow brewer Grant Walker:

This recipe pack is dedicated to the memory of Paul Wicksteed’s aka time4another1.  This is his personal recipe a clone of one of his favourite beers.  Its only fitting that we can all brew to his recipe as a mark of respect and to remember Paul by coming together to brew this great beer.  The commercial version of this beer bears the title “the legend” this seems only too fitting for Paul Wicksteed.  Gone but not forgotten.

 

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Ingredients Included

Crisp Best (Pale) Ale Malt (3570 grams)
Crisp Crystal 150 Malt (640 grams)
Crisp Chocolate Malt (480 grams)
Crisp Torrified Wheat (46 grams)
Northern Brewer Pellets (50 grams)
Belgian Candi Sugar  Dark 500ml (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Strong Ale
Batch Size: 23L
Original Gravity: 1.050
Final Gravity: 1.012
ABV %: 5.5??
IBU: 33

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

THE BOIL
Boil time (mins): 90 mins

Additions and timing:

20g Northern Brewer – Boil 90.0 min
16g Northern Brewer – Boil 20.0 min
14g Northern Brewer – Boil 2.0 min

Secondary additions and timing:

N/A

Yeast: WLP004 or  Nottingham (NOT INCLUDED)
Fermentation temperature/steps: follow yeast pack instructions

Comments:

The following is written by fellow brewer Grant Walker:

This recipe pack is dedicated to the memory of Paul Wicksteed’s aka time4another1.  This is his personal recipe a clone of one of his favourite beers.  Its only fitting that we can all brew to his recipe as a mark of respect and to remember Paul by coming together to brew this great beer.  The commercial version of this beer bears the title “the legend” this seems only too fitting for Paul Wicksteed.  Gone but not forgotten.

We have not included yeast in the kit as this is up to the brewer however, the original yeast used was WLP004 or  Nottingham would be a good dry yeast alternative.

Also included in the original recipe was 50g of Molasses, this can be added to the boil 15 minutes from the end along with the candy sugar, we would recommend decanting some of the boiling wort in to a jug and disolving into the wort then adding back to the kettle to reduce the risk of scorching.