Original
Border Brewing Supplies
British Strong Ale
7.2% / 16.5 °P
Provided by
All Grain
70% efficiency
Batch Volume: 20 L
Boil Time: 10 min
Mash Water: 20.78 L
Sparge Water: 6.72 L
Total Water: 27.5 L
Boil Volume: 22.38 L
Pre-Boil Gravity: 1.066
Original Gravity: 1.067
Final Gravity (Fixed): 1.012
IBU (Rager): 0
Color: 65.5 EBC
Temperature — 63 °C — 60 min
Temperature — 70 °C — 30 min
2.5 kg (39.1%) — Ale Malt — Grain — 6 EBC
1 kg (15.6%) — Flaked Oats — Grain — 5.5 EBC
1 kg (15.6%) — Weyermann Melanoidin — Grain — 59 EBC
1 kg (15.6%) — Weyermann Munich II — Grain — 23 EBC
500 g (7.8%) — Biscuit Malt — Grain — 65 EBC
250 g (3.9%) — Dark Chocolate Malt — Grain — 1300 EBC
150 g (2.3%) — Weyermann Acidulated — Grain — 3.5 EBC
12 g — Enzyme - Glucoamylase — Mash
8 g — Fermaid AT — Primary
20 g — Safspirit M-1 Whiskey 80%
Primary — 25 °C — 10 days
Carbonation: 2.4 CO2-vol
Boil not required but to avoid a sour mash recommended. Age on second use American Oak until you achieve your desired colour and oak flavour. We use 12g/Litre of American Oak stave. Recipe kit available for purchase at www.borderbrewing.com.au