This is mostly La Montreuilloise’s recipe 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)
OG: 13.2°B ABV: 4.6%