This recipe was supplied for the 2015 Members Recipe by Colin Tweed.

METRICS

Batch Size 10lt; Apx.IBU 35

Mash – 66ºC for 90 minutes

Pale Malt               1.6kg     
Torriefied Wheat        130gr
Crystal Malt 60L         60gr

Boil – 60 Minutes

Cascade               24gr Start of boil
Irish moss            after 45 minutes, (15 minutes from end) 
Cascade               14gr at flameout, steep for 30 minutes

METHOD

Ferment with preferred APA yeast.