76.14% Maris Otter
9.52% Brown Malt
6.35% Carmel 60L
4.82% Carmel 120L
3.17% Pale Chocolate
1.25oz EKG @ 4.2% AA 60 minutes for 17.3 IBUs
.50oz EKG @ 4.2% AA 5 minutes for 1.5 IBUs
Wyeast 1272 American Ale II yeast with a 1000ml starter
Mash 60 minutes @ 160F with a ratio of 1.5qt water per lb of grain.
Mash out 10 minutes @ 168F with a ratio of 1.8qt water per lb of grain.
Cool to 68F, pitch yeast, and ferment at 65F for 3/4 of fermentation and then let rise to 70F and hold for 1-2 weeks and then keg or bottle.
Carbonate to 2.2 volumes CO2.
Note: IBUs are calculated with the Rager scale. Yes, that mash temp is right.;)
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