I did this beer about 18 months ago, according to my brew diary it was my second ever all grain brew. Didn't really know what I was doing but it tasted ok so I thought I'd revisit it on the basis that I have a better idea now.
This version will use Burtonised water but not Burton yeast because I don't have any. It was a toss up between Ringwood and Irish Ale, Ringwood won because I had 4 bottles of it. The recipe is a little unusual as it calls for 500g of dark muscovado sugar, I'm not really sure why the recipe calls for it but I've decided to include it in my tweaks.
I've got some Burton Water crystals to add to the mash but I've not no mash ph strips to test the mash ph so I've no idea how much to add. I'm going to add a level teaspoon and hope for the best.
As I write the water is prepared (36L and a crushed campden tablet), the grain weighed out and the starter (two lots of Ringwood) has been prepared. I'm going to pop this in the brewfridge and set to 23C overnight to make sure it gets going. All I need to remember is to set the timer on the boiler so I can get up at 7, mash in then go back to bed for an hour. That way I can be all cleaned up by lunchtime, or at least before I lose the light.
I've taken the opportunity to do something that I should have done donkeys years ago; properly calibrate my boiler. If I shine a spotlight from the other side of the boiler the levels show up quite nicely.
Recipe is as follows:
5kg Maris Otter Pale Malt
500g Crystal Malt
500g Dark Muscivado Sugar
25g EKG (FWH 5.5%AA)
38g Northdown (FWH 7.2%AA)
20g Fuggles (5.2%AA) @ 20 mins from end
20g EKG @ 10 mins from end
25g Fuggles dry hop
Protofloc @ 5 mins
2 x starter of Wyeast #1187 Ringwood Ale.
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