Recipe Type: All Grain
Yeast: Wyeast Irish Ale
Yeast Starter: 1L
Batch Size (Gallons): 5
Original Gravity: 1048
Final Gravity: 1010
IBU: 25
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 18C

Brew Length: 19L
Target OG: 1048
Target FG: 1010


Grain Bill

Marris Otter: 3.1Kgs
Crystal Malt: 386g
Chocolate Malt: 92g
Black Malt: 32g
Wheat Malt: 85g

Mash at 67C for 90 mins

Bittering Hops (90 mins):
Challenger (7.1%): 12g
Northdown (7.9%): 12g
25 IBUs (90 min boil)

Aroma Hops:
Cascade: 25g at end of boil

Irish Moss: 10g at 10mins before end of boil.

Yeast:
Wyeast Irish Ale (1084)

Ferment at 18C