Description:

bottle with 130g table sugar for 2.3 vols

Ingredients:

• 10.57 gal - Cape Town, Newlands Kildare Spring (Water)
• 0.50 tsp - Chalk (Mash 60 min) (Misc)
• 1 lbs 1.6 oz - Brown Malt (65.0 SRM) (Grain)
• 1 lbs 1.6 oz - Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) (Grain)
• 14.1 oz - Wheat, Torrified (1.7 SRM) (Grain)
• 12.3 oz - Amber Malt (22.0 SRM) (Grain)
• 10.6 oz - Melanoidin (Weyermann) (30.0 SRM) (Grain)
• 8.8 oz - Oats, Flaked (1.0 SRM) (Grain)
• 8.8 oz - Pale Malt (2 Row) Bel (3.0 SRM) (Grain)
• 8.8 oz - Wheat Malt, Bel (2.0 SRM) (Grain)
• 7.1 oz - Caramunich II (Weyermann) (63.0 SRM) (Grain)
• 7.1 oz - Munich II (Weyermann) (8.5 SRM) (Grain)
• 3.9 oz - Black (Patent) Malt (500.0 SRM) (Grain)
• 1.8 oz - Pale Crystal Malt - 30L (Thomas Fawcett) (30.5 SRM) (Grain)
• 2 lbs 3.3 oz - Light Dry Extract (8.0 SRM) (Grain)
• 1 lbs 1.6 oz - Brown Sugar, Light (8.0 SRM) (Grain)
• 0.7 oz - XJA2/436 2013 [14.0%] - Boil 60 min (Hops)
• 1 pkgs - Safale American (DCL/Fermentis #US-05) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.043 (10.6° P)
Final Gravity: 1.006 SG (1.6° P)
Alcohol by Vol: 4.8%
Color SRM: 21.6  Color Sample 
Bitterness IBU: 27.5
Recipe Type: partial mash
Yield: 6.08 US Gallons

Source: Alan McLachlan