Malt Bill:
7 lbs Schrier 2-row
1 lb crystal
1/2 lb Belgian Aromatic
1/2 lb Belgian Munich
4 oz Roasted Barley
Hops:
1 oz Willamette (60 min) 5.4% alpha
1/2 oz Willamette (30 min)
1 oz East Kent Goldings (In Hop Back) 5.0% alpha
Yeast:
#1098 British Ale Yeast - Prepare a 0.5 lit culture the night before.
Method:
1.Heat 8.55 lit water plus 1 tsp gypsum to about 80C. Strike with grist, slowly, check temp
to hit 68C.
2.Infusion mash at 66C for 1.5 hrs, sparge at 76C.
3.Heat 3.5 gal water to 78C for sparge.
4.Sparge.
5.Boil 1 hour. Hop additions as above.
6.Chill & run thru hopback. Reserve about 1.5 lit gyle for carbonation.
7.SG should be at least 1.050. Pitch 0.5 lit Brit Ale.