thanks for this great recipe! i brewed it a week ago and now waiting for it to fermant.
differences in the making:
7kg crisp maris otter (around 15.4 lbs)
3kg flaked barley (6.6 lbs)
1kg roasted barley (2.2 lbs)
hops are the same.
mashed at 67C (152.6F)
sparged at 78C (172F)
OG at 1052-1053
fermanted 6 days in 16.5C (61.7F), 48hours into primary i took 600ml samples from each of the 5gallon batch and let them sit outside for 4 days, boiled, cooled, poured it back in - mixed (each sample went to the other batch for mixed flavours).
gravity was kinda stuck at 1022 so i took it up to 19C gardually (66.2F) today. (6 days into primary).
after a lot of thoughts, ive decided to keep it for another 2.5 weeks in the primary without a seondary and then bottle.
all in all the colour is beautiful and taste is amazing! (a bit bitter but im guessing it will smooth out, still a young batch)
thanks again for the amazing recipe!