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Bretty Old Ale
By eczematic

This is my attempt at somethin
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

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