Description

This is a Community Recipe created by golding

(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 Chevallier Heritage Malt (4400 grams)
Crisp Brown Malt (900 grams)
Crisp Black Malt (300 grams)
East Kent Goldings ( GOLDINGS ) Pellets (95 grams)
Wyeast 1099 Whitbread Ale. (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 20 litres
Original Gravity: 1067
Final Gravity: 1015
ABV %: 6.8
IBU: 63

THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

95g EKG at 90 minutes

Secondary additions and timing:

half a protofloc at 15 minutes

Yeast: WY1099 Whitbread Ale
Fermentation temperature/steps: 20C until FG reached

Comments: