Specifications

Batch Size: 11.00 gal

Boil Size: 13.79 gal Estimated

Color: 17.6 SRM Estimated

IBU: 16.6 IBU Brewhouse

Efficiency: 74.00 %

Boil Time: 60 Minutes

OG: 1.040

FG: 1.013

Ingredients:

Amount               Item                                                                                    Type % or IBU

12 lbs 8.0 oz        Pale Malt (2 Row) UK (3.0 SRM) Grain                    74.67 %

1 lbs                       Caramel/Crystal Malt – 60L (60.0 SRM) Grain        5.97 %

1 lbs                       Pale Chocolate Malt (200.0 SRM) Grain                  5.97 %

1 lbs                       Wheat, Torrified (1.7 SRM) Grain                              5.97 %

11.8 oz                  Caramel/Crystal Malt -120L (120.0 SRM) Grain   4.42 %

8.0 oz                    Victory Malt (25.0 SRM) Grain                                    2.99 %

1.70 oz                  Williamette hops [4.80 %] (60 min)                           16.6 IBU

4.00 gm                Epsom Salt (MgSO4) (Mash 60.0 min) Misc

6.00 gm               Chalk (Mash 60.0 min) Misc

12.00 gm              Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

2 Pkgs London Ale (White Labs #WLP013) Yeast-Ale

Mash Schedule:

Total Grain Weight: 16.74 lb

Single Infusion Add 25.11 qt of water at 166.2 F 154.0

Length: 45 min  Batch Sparge

Notes: —— No starter – direct pitch from vial. Started fermentation at 66F and let rise to 70F. No secondary – kegged after 2 weeks.

RecipesBJCP 13: Brown British Ales