Sadfield
Landlord.
Brewing a 'Vatted' Porter tomorrow.
Extra Pale Maris Otter - 75%
Brown Malt - 22%
Black Malt - 3%
Bramling Cross - 25g @ 75'
Bramling Cross - 25g @ 50'
Bramling Cross - 25g @ 20'
OG - 1.051
IBUs - 52
Colour - 50ebc.
20L batch that'll be fermented out with saccharomyces then put into a corny with Brett C infused oak chunks and another 25g of Bramling Cross. Then left for 6-12 months. Should be around 6.7% when fermented out.
Extra Pale Maris Otter - 75%
Brown Malt - 22%
Black Malt - 3%
Bramling Cross - 25g @ 75'
Bramling Cross - 25g @ 50'
Bramling Cross - 25g @ 20'
OG - 1.051
IBUs - 52
Colour - 50ebc.
20L batch that'll be fermented out with saccharomyces then put into a corny with Brett C infused oak chunks and another 25g of Bramling Cross. Then left for 6-12 months. Should be around 6.7% when fermented out.