| Brewer | |
| Date |
| Batch Size | 20.235 L | Boil Size | 23.235 L |
| Boil Time | 60.000 min | Efficiency | 75% |
| OG | 1.103 | FG | 1.021 |
| ABV | 10.8% | IBU | 44.1 (Tinseth) |
| Color | 22.4 srm (Morey) | Calories (per 12 oz.) | 343 |
Fermentables
| Name | Type | Amount | Mashed | Late | Yield | Color |
|---|---|---|---|---|---|---|
| Gambrinus – ESB Malt | Grain | 7.500 kg | Yes | No | 80% | 3.5 srm |
| Aromatic Malt | Grain | 500.000 g | Yes | No | 78% | 26.0 srm |
| Caramel/Crystal Malt – 160L | Grain | 500.000 g | Yes | No | 72% | 160.0 srm |
| Castle – Abbey Malt | Grain | 500.000 g | Yes | No | 79% | 23.0 srm |
| Corn Sugar (Dextrose) | Sugar | 500.000 g | No | Yes | 100% | 0.0 srm |
Hops
| Name | Alpha | Amount | Use | Time | Form | IBU |
|---|---|---|---|---|---|---|
| Target | 12.7% | 40.000 g | Boil | 60.000 min | Pellet | 34.5 |
| East Kent Golding (UK) | 4.8% | 60.000 g | Boil | 15.000 min | Pellet | 9.6 |
Misc
| Name | Type | Use | Amount | Time | Whirlfloc | Fining | Boil | 0.000 mL | 15.000 min |
|---|
Yeast
| Name | Type | Form | Amount | Stage |
|---|---|---|---|---|
| WLP028 – Edinburgh Scottish Ale Yeast | Ale | Liquid | 35.000 mL | Primary |
| Wyeast – Brettanomyces lambicus | Ale | Liquid | 125.000 mL | Primary |
Mash
| Name | Type | Amount | Temp | Target Temp | Time |
|---|---|---|---|---|---|
| strike | Infusion | 22.500 L | 73.360 C | 66.000 C | 60.000 min |
| Final Batch Sparge | Infusion | 10.420 L | 95.805 C | 74.000 C | 15.000 min |