Saturday, March 1, 2014


Using the IPA water profile and yeast,

18 pounds of Maris Otter
2 pounds of toasted Maris Otter (in oven at 425 till popping)
2 pounds Simpson's extra dark crystal
2 ounces of choclate malt

Bittering with 2 ounces of Northdown at 60
then EKG 1 ounce at 30, 15 and flame out, 2 tsp of Irish Moss at 15

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