Description:

Mash: Chalk 2.0; Gyp 0.0

Ingredients:

• 9 lbs - Maris Otter (Crisp) (4.0 SRM) (Grain)
• 2 lbs - Vienna Malt (Weyermann) (3.0 SRM) (Grain)
• 8.0 oz - Carafa Special II (Weyermann) (415.0 SRM) (Grain)
• 5.0 oz - Roasted Barley (Simpsons) (550.0 SRM) (Grain)
• 4.0 oz - Brown Malt (Crisp) (65.0 SRM) (Grain)
• 4.0 oz - Caramunich II (Weyermann) (63.0 SRM) (Grain)
• 4.0 oz - Melanoidin (Weyermann) (30.0 SRM) (Grain)
• 3.5 oz - Aromatic Malt (Dingemans) (19.0 SRM) (Grain)
• 2.1 oz - Cara 8 (Dingemans) (7.5 SRM) (Grain)
• 2.1 oz - Crystal, Dark (Simpsons) (80.0 SRM) (Grain)
• 2.1 oz - Crystal, Extra Dark (Simpsons) (160.0 SRM) (Grain)
• 1.9 oz - Special B (Dingemans) (147.5 SRM) (Grain)
• 1.0 oz - Black Malt (Simpsons) (550.0 SRM) (Grain)
• 3.5 oz - Goldings, East Kent [4.0%] - First Wort (Hops)
• 1 lbs - Candi Sugar, Dark (80.0 SRM) (Grain)
• 1.00 - Wort Chiller (Boil 16 min) (Misc)
• 1.00 - Whirlfloc Tablet (Boil 13 min) (Misc)
• 2.00 g - Wyeast Nutrient (Boil 10 min) (Misc)
• 1.00 - Sanitize Spoon!! (Boil 5 min) (Misc)
• 1 pkgs - Scottish Ale (Wyeast Labs #1728) (Yeast)
• 1 pkgs - Windsor Yeast (Lallemand #-) (Yeast)

Additional Instructions

Boil: 75 Minutes

Beer Profile

Original Gravity: 1.074 (17.9° P)
Final Gravity: 1.016 SG (4.0° P)
Alcohol by Vol: 7.8%
Color SRM: 38.4  Color Sample 
Bitterness IBU: 38.5
Recipe Type: all-grain
Yield: 4.25 US Gallons

Source: Malt Licker