BJCP 2008 – 11C
| Amount | Fermentable | % |
|---|---|---|
| 26.00 pounds | British Maris Otter Pale Malt | 63.4% |
| 6.75 pounds | German Light Munich Malt | 16.5% |
| 2.25 pounds | British Brown Malt | 5.5% |
| 1.00 pounds | Crystal Malt 60L | 2.4% |
| 1.50 pounds | Flaked Oats | 3.7% |
| 0.50 pounds | British Pale Chocolate Thomas Fawcett and Sons | 1.2% |
| 0.50 pounds | Belgian Special B Malt | 1.2% |
| 2.50 pounds | Brown Sugar, Dark | 6.1% |
| 41.00 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Williamette | 90 minutes | Boil | Pellets | 4.5% | |
| 1.75 ounces | Magnum | 60 minutes | Boil | Pellets | 12.0% | |
| 2.00 ounces | Williamette | 20 minutes | Boil | Pellets | 4.5% | |
| 2.00 ounces | Williamette | 0 minutes | Dry Hop | Pellets | 4.5% | |
| 7.00 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dry English Ale | White Labs | WLP007 | Liquid |
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 60 minutes | 154° F |
Recipe assumes 75% efficiency and 78% apparent attenuation.