This is mostly La Montreuilloise’s recipe vaguely adapted to my ingredients.

For 20 litres:

• 4.4kg Pale Ale malt
• 300g CaraMunich 150EBC
• 300g Biscuit 50EBC
• 50g Black
• 200g Special B
• 200g Peat smoked
• 40g East Kent Goldings (60 mins)
• 40g East Kent Goldings (5 mins)
• Safbrew S-04

Standard infusion mash 1h@65°C

• 100g Chestnut honey before bottling (pasteurised, 10 minutes at 68°C)

ABV: 4.6%