This recipe was supplied for the 2018 Class 77 Members Recipe by Peter Lawrence.

METRICS

Batch Size 23l; OG 1070; FG 1013

Mash – 66ºC for 90 minutes

Pale Malt            6150g   
Black Malt            140g    
Sugar                 550g

Boil – 90 minutes

Goldings  5.5-6        63g       start
Goldings               21g       last 10 mins
Irish moss              3g       last 10 mins