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| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Maris Otter(United Kingdom) | Malt | Mash | 3 kg | 59.9% | 5.9 EBC |
| Brown Malt(United Kingdom) | Malt | Mash | 1 kg | 20% | 128.1 EBC |
| Invert Sugar No. 4(United Kingdom) | Sugar | Mash | 560 g | 11.2% | 160 EBC |
| Black Patent Malt(United Kingdom) | Malt | Mash | 450 g | 9% | 985 EBC |
| Total | 5.01 kg | 100% | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| LalBrew Nottingham(Nottingham) | Lallemand | 1 pkt | 80% | 14°C–21°C |
| Total | 1 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 73°C | 15.0 L |
| Sparge water | — | 19.3 L |
| Total water | 34.3 L | |
| Mash volume | 18.3 L | |
| Pre-boil volume | 29.8 L | |
| Boil volume (hot) | 30.3 L | |
| Phase | Type | Temp | Days | Day |
|---|---|---|---|---|
| Primary fermentation | Primary fermentation | 18°C | 7 d | 1–7 |
| Diacetyl rest | Diacetyl rest | 21°C | 2 d | 8–9 |
| Cold crash | Cold crash | 2°C | 2 d | 10–11 |
| Total (3 phases) | 18°C → 21°C → 2°C | 11 d | ||