Today
A few adjustment made to the original post for no chill and less chocolate malt.
Heating up Strike water and waiting for guest brewer
I found the pils malt will leave better intact husks and filter better hence the addition of it.
No-chill
Mattis English bitter
A ProMash Recipe Report
BJCP Style and Style Guidelines
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08-B English Pale Ale, Special/Best/Premium Bitter
Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond
Grain/Extract/Sugar
% Amount Name Origin Extract SRM
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88.9 6 kg. TF Maris Otter Pale Ale Malt UK 1.050 3
1 kgs Weyermenn pils malt
0.2 kg. TF Crystal UK 1.003 74
0.18 kg. JWM Chocolate Malt Australia 1.002 381
0.20 kg. Brown Sugar Generic 1.003 4
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
13.82 g. Wye Target Pellets 9.00 12.0 FWH
21.26 g. Wye Northdown Plug 7.20 16.7 50 min.
14.18 g. Fuggle PLUG 5.00 5.2 30 min.
20 g. Goldings - E.K. Plug 4.75 2.2 10 min.
Yeast
1968 London Ale yeast
Mash Schedule
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Mash Type: Single Step
Grain kg: 7.38
Water L: 26 - Before Additional Infusions
L Water Per kg Grain: 3.5+ - Before Additional Infusions
Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 77 Time: 10
Batch Sparge Temp : 80 Time:
Total Mash Volume L: 35.57 - Dough-In Infusion Only