2.1 kg Chateau Pale
0.06 kg Chateau Chocolate
0.14 kg Chateau Biscuit
0.93 kg Chateau Crystal
23 g Fuggles Hops
23 g Tettanger Hops
0.19 kg Brown Sugar
3/4 of a sachet of SafAle S-04 English Ale Yeast
Add 8 litres of water at 75 °C to the mash tun and allow to cool to 74 °C. Add all grains. Temp should drop to 67 °C (Add cool/hot water to reach this temp). Steep for 60 min. Temp should remain constant.
(2-Step Batch Sparge)
Step 1: Add 8 litres of water to the mash tun at 76 °C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 8 litres of water to the mash tun at 76 °C. Tap off wort into Boil Pot.
Boil (60 min):
Boil Size: 20.5 litres. Add 23g of Fuggles at 40 mins before the end, 23g Tettanger at 15 mins, and the 0.19 kg of Brown Sugar at 5 mins.
Cool wort to 22 °C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.047 SG. Ideal constant fermentation temperature is 18 °C. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period.Estimated Final Gravity (FG) is 1.010 SG. Once fermentation is done, tap off and bottle/keg.