6,2 kg maris otter
250g crystal 40°C
150g crystal 120°C
250g Munich II
250g wheat malt
2ml lactic acid in mash
pH 5,4
6ml lactic acid in sparge water
100g Fuggles (4,5% alpha) for 60 min
50g Fuggles (4,5% alpha) for 10 min
50g East Kent Goldings (5% alpha) at flameout
22L
OG: 1.053 (13,2°C brix)
FG: 1.013 (7,2°C brix)
5,3% ABV
Bottled on October 4 with 80g dextrose
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