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105. Northern English Brown Ale

4,5kg Maris Otter
340g Special Roast
124g Crystal 40°L
230g Melanoidin
120g Chocolate malt

3ml lactic acid in mash, 6ml in sparge water
Mash for 60 min. @67°C

50g East Kent Goldings (4,6% alpha) for 60 min.
20g East Kent Goldings (4,6% alpha) for 5 min.

White Labs WLP002 English Ale yeast
OG: 1.044 (10,9 brix)
FG: 1.007 (5,3 brix)
4,9% ABV

Bottled with 84g dextrose on June 20.

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