Old Ale 1 All Grain Dan Briant 23 60 80 1.07 1.015 40.7 7.2 237 21.763799 Tinseth Grainfather G30 - 23 L - 230 V 1 28 23 30 0 2 3 60 3.5 100 A dependable starting point for a standard 23 L all-grain batch. The 230 V version should sustain a healthy boil; after a few brews, replace the starter figures with your measured evaporation, hop/trub retention and transfer loss. Maris Otter 1 Grain 6.43 82.118 3.516 United Kingdom Maris Otter Pale Malt, Maris Otter is a British grain reference. Base or high-proportion malt intended to provide the bulk of the wort extract. A practical starting point for all-grain recipes; flavour, colour and extract can vary slightly by crop and maltster lot. Additional catalogue guidance: diastatic power reference 120. Treacle 1 Sugar 0.24 77.937 74.44 Caraaroma 1 Grain 0.17 73.239 132.065 Germany Weyermann Caraaroma from Weyermann is a German grain reference. Kilned or caramelised speciality malt used for colour, sweetness and malt depth, with caramel character noted for this reference. Best treated as a flavouring part of the grist unless the specific product is intended for heavier use. Additional catalogue guidance: source maximum-in-grist guidance 15%. Crystal 150 - 56L 1 Grain 0.17 75.648 56.814 United Kingdom Crisp Light Crystal (Crystal 150) (Crisp) is a British grain reference. Kilned or caramelised speciality malt used for colour, sweetness and malt depth, with caramel character noted for this reference. Best treated as a flavouring part of the grist unless the specific product is intended for heavier use. Additional catalogue guidance: source maximum-in-grist guidance 10%. Chocolate 1 Grain 0.17 76.643 465.996 United Kingdom Chocolate Malt is a British grain reference. Dark roasted fermentable for deep colour and roast character, with roast and nutty character noted for this reference. Useful in stout, porter and other dark beers; small changes in grist percentage can make a large sensory difference. Additional catalogue guidance: source maximum-in-grist guidance 10%. Magnum 1 12 0.03 Boil 60 East Kent Goldings 1 5.5 0.03 Boil 30 SafAle English Ale 1 Ale 1 false Fermentis S-04 73 SafAle S-04 is a dry ale culture from Fermentis (S-04). Fermentation character can show clean and crisp notes. Choose it when its fermentation profile fits the intended beer rather than substituting by attenuation alone. Reference guidance: attenuation guidance 71–75%, fermentation range about 15–24°C (59–75.2°F), alcohol tolerance around 10%. Treat temperature, attenuation and alcohol tolerance as strain guidance; wort composition, pitch health and fermentation management still affect the result. 1 pkg Protafloc 1 Other Boil 15 0.5 false 0.5 each 15 min Fermax Yeast Nutrient 1 Other Boil 15 0.00493 false 1 tsp 15 min Single infusion - balanced + mash out 1 20 20 76 5.4 A straightforward single-infusion mash followed by a short mash-out. The final temperature rise can reduce wort viscosity and make lautering or bag draining easier, particularly on recirculating systems. Saccharification rest 1 Temperature 65 60 Mash out 1 Temperature 75 10 10 1 10 18