Recipe by Ben Morris
Targets
Full Kettle Volume (hot) 28.3 Litres
Full Kettle Gravity 1.063
Fermentor Volume 24 Litres
Fermentor Gravity 1.070
Fermentor Temp 20 degreees
Final Gravity 1.016
Grain Bill
5.9 kg 2 row
0.8 kg Rye
0.4 kg Black Patent
0.2 kg Crystal 150
0.4 kg Chocolate
Mash
Mash Ratio 2.75 : 1
Foundation 22 litres
Rest @ 68 for 60 mins
Raise @ 76 for 15 min
Vorlauf for 10 minutes
Sparge 14.1 litres @ 84 degrees
Boil
Boil length 60 min
58 g of EK Golding @ 60min
Irish moss x 4 @ 15 min
Whirlpool (spice addition) @ 15 min
26 g of Fuggles @ 15min
Rest @ 10 min
Yeast
84 g of English Ale
Spices
5 tbsp of Cinnamon
25 Cloves—ground
5 tbsp of Allspice
5 tbsp of Nutmeg
*Use in a hopsack to avoid heat exchanger issues
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