Punt the boat out

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
22 L	60 min	36.7	12.4 SRM	1.041	1.010	4.09 %

Water Profile

Ca (ppm)	Mg (ppm)	Na (ppm)	Cl (ppm)	SO₄ (ppm)	HCO₃ (ppm)	pH
96	0	22	128	102	0	—

Mash

Step	Temperature	Time
Temperature	65°C	60 min

Fermentables

Name	Amount	%
Pale Ale Finest Maris Otter	3.8 kg	87.36%
Biscuit	250 g	5.75%
Light Crystal 150	150 g	3.45%
Caramunich III	100 g	2.3%
Chocolate Malt	50 g	1.15%

Hops

Name	Amount	Time	Use	Form	Alpha %
Boadicea	30 g	60 min	Boil	Pellet	8
Boadicea	15 g	15 min	Boil	Pellet	8
Boadicea	15 g	5 min	Boil	Pellet	8
Boadicea	25 g	0 min	Boil	Pellet	8

Miscellaneous

Name	Amount	Time	Use	Type
Irish Moss	2.6 g	10 min	Boil	Fining
Yeast Nutrients	0.26 g	10 min	Boil	Other
BrauSol Special	6.6 ml	0 min	Primary	Other

Yeast

Name	Lab	Attenuation	Temperature
London Ale (WLP013)	White Labs	75%	18.9°C - 21.7°C

Fermentation

Step	Time	Temperature
Primary	5 days	20°C