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.