Ingredients:

• 10.00 gal - Distilled Water (Water)
• 4.50 gal - Atascadero Water (Water)
• 10.00 g - Calcium Chloride (Mash 60 min) (Misc)
• 4.00 g - Epsom Salt (MgSO4) (Mash 60 min) (Misc)
• 4.00 g - Gypsum (Calcium Sulfate) (Mash 60 min) (Misc)
• 18 lbs 8.0 oz - Maris Otter (Crisp) (4.0 SRM) (Grain)
• 12.8 oz - Caramunich II (Weyermann) (63.0 SRM) (Grain)
• 9.6 oz - Caramel Malt - 120L (Briess) (120.0 SRM) (Grain)
• 6.4 oz - Acidulated (Weyermann) (1.8 SRM) (Grain)
• 1.8 oz - Magnum [12.2%] - Boil 60 min (Hops)
• 1.0 oz - East Kent Goldings (EKG) [5.0%] - Boil 20 min (Hops)
• 1.00 - Whirlfloc Tablet (Boil 15 min) (Misc)
• 1.00 tsp - Yeast Nutrient (Boil 10 min) (Misc)
• 1.00 - Wort Chiller (Boil 5 min) (Misc)
• 1.0 oz - East Kent Goldings (EKG) [5.0%] - Boil 0 min (Hops)
• 1 pkgs - London Ale (White Labs #WLP013) (Yeast)

Additional Instructions

Boil: 120 Minutes

Beer Profile

Original Gravity: 1.104 (24.3° P)
Final Gravity: 1.024 SG (6.0° P)
Alcohol by Vol: 10.7%
Color SRM: 16.4  Color Sample 
Bitterness IBU: 65.3
Recipe Type: all-grain
Yield: 5.00 US Gallons

Source: Aaron Smith