2500g Pale ale malt
1000g Cara-amber
Adjust pH with 2ml in mash and 7ml in sparge water.
Mash for 60 min. @ 73°C
50g East Kent Goldings for 60 min.
10g East Kent Goldings for 10 min.
Fermentation:
WLP005 British Ale
22L
OG: 9.0 brix (1.036)
FG: 6.3 brix (1.018)
Racked: April 25, 2006
Bottled: May 5, 2006 with 120g dextrose
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