Brewing Method: Partial Mash
Yeast: Coopers Ale yeast 15g
Yeast Starter:
Batch Size: 23L
Original Gravity: 1.070
Final Gravity: 1.020
Alcohol Content: 6.5 %
Total Grains: 2 lbs specialty malt 11.2 lbs LME
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 hour
Primary Fermentation: 3 - 7 days 70F
Secondary Fermentation: 2 weeks 70F
Additional Fermentation: 3 weeks bottle condition

Grain Bill:

11.2 lbs liquid pale malt extract
1 lbs crystal malt
0.5 lbs chocolate malt
0.5 lbs black patent

Hop Bill:

1oz Fuggles (60 min)
0.5oz Fuggles (30 min)
0.5oz East Kent Goldings (10 min)
0.5oz East Kent Goldings (dry hop)

Mash Schedule:

mash temp 165F
mash for 40 minutes with 2.4L of water
sparge with additional 2.4L of water
do not add extract with the boil

Brewers Notes:

add the 11.2lbs of extract at the end of the boil to dissolve and sanitize. cool, top up to 23L, pitch rehydrated yeast.