6kg Fawcett maris otter
Mash @ 68°C for 80 min.
100g Fuggles for 60 min.
30g Fuggles for 5 min.
30g Fuggles dry-hop
Fermentation:
WLP017 Whitbread ale
21L
OG: 13,9 brix (1,056)
FG: 8,0 brix (1,016)
no pH adjustment, but 3 teaspoons of Burton water salts added to mash water
Racked: 25/11
Bottled: 2/12
0 Comments.