5.75 kg pale malt of your choice (I used Maris Otter) 850g English Amber malt 250g English Crystal (60º) 50g Carafa I (or choc malt) 250g flaked barley
375g demerara sugar
20g Northern Brewer (9.5%) 90 mins 50g Fuggles (4.5%) 45 mins 2 x Goldings plugs 15 minutes 1 Goldings plug 5 mins 1 cascade plug 5 mins
Yeast: Initial fermentation with a yeast cultured from Hen’s Tooth (an enormous cake of it) Add starter of cultured Orval yeast to secondary.
OG = 1095 FG = 1025 colour about 20-23 SRM about 90 IBUs
1. Mash at 66ºC for 90 mins 2. collect only 16 litres (first runnings + minimal sparging) 2. boil down to 13.5 litres 3. Ferment in primary with Hen’s Tooth yeast at 20ºC for 2 weeks 4. Add Orval yeast (a 330ml starter will be fine) to secondary. 5. Bottle after a month and let it sit around for a long time 6. drink it 7. don’t try to stand up in a hurry