This recipe was supplied for the 2017 Class 77 Members Recipe by Phill Turner.
Batch Size 23l; OG 1070-75; FG 1017
Mash – 66ºC for 90 minutes
Pale Malt 5500g 83% Wheat Malt 320g 5% Light Crystal 370g 5% Munich 340g 5% Chocolate 110g 1.5%
Boil – 2 hours
Goldings 5.5-6 70g start Goldings 50g last 30 mins Goldings 50g last 10-15 mins
Boil for two hours to achieve the gravity of 1070-75 and to try and get some caramelisation.
The hops should produce approximately 65 IBUs so the beer needs some sweetness for balance so mash at about 66-67C depending on the attenuation of your British ale yeast.
British Ale Yeast fermented between 18-21c. I recommend WLP013 (Wyeast 1028) which is quite extenuative but gives a good complex flavour or Windsor which is less so maybe 65-66. I personally wouldn’t use Nottingham or S04 this can produce a dry beer but as the brewers you should know your brewing process best; it’s the balance of the beer that’s important.
Dry hop just before bottling.