Description:

O.G. cam out higher than I wanted. Put on top of a secondary Burton Ale. Will ferment for two weeks, then add .5 gal of water to make up for the lost alcohol and then boil for one half hour, adding the hops.

Ingredients:

• 4 lbs - Maris Otter (Crisp) (4.0 SRM) (Grain)
• 8.0 oz - Caramel/Crystal Malt - 40L (40.0 SRM) (Grain)
• 8.0 oz - Munich Malt (9.0 SRM) (Grain)
• 8.0 oz - White Wheat Malt (2.4 SRM) (Grain)
• 4.0 oz - Carabrown Malt (55.0 SRM) (Grain)
• 4.0 oz - Caramel/Crystal Malt - 60L (60.0 SRM) (Grain)
• 1.0 oz - Chocolate Malt (350.0 SRM) (Grain)
• 0.3 oz - Magnum [11.6%] - Boil 60 min (Hops)
• 0.5 oz - Crystal [5.2%] - Boil 15 min (Hops)
• 0.2 oz - Crystal [5.2%] - Boil 5 min (Hops)
• 1 pkgs - SafAle English Ale (DCL/Fermentis #S-04) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.051 (12.6° P)
Final Gravity: 1.014 SG (3.5° P)
Alcohol by Vol: 4.9%
Color SRM: 13.0  Color Sample 
Bitterness IBU: 28.8
Recipe Type: all-grain
Yield: 3.50 US Gallons

Source: Uncle Mickey