Post-boil Volume: 11 gal
Boil Time: 60 min
Target O.G.: 1.054
Target IBU: 40
Mash Details:
Temperature: 152F
Time: 60 min
Thickness: 1 qt H2O/ lb grain
O.G.: 1.050
F.G.: 1.015
Alcohol by Volume: ~4.75%
Grain:
22# Maris Otter Pale Malt
1.25# Biscuit Malt
0.5# Crystal 120L
Hops:
2oz Challenger (7.5% AA) - 60 min
0.4oz Challenger (7% AA) - 60 min
2oz Kent Goldings (5% AA) - 0 min
Yeast:
Wyeast 1968 London ESB - 2L starter
Fermentation:
7 days in primary at ~72F
7 days in secondary before kegging
