This recipe was supplied for the 2024 Members Recipe by Richard Baldwin with the kind permission of Phill Turner of County Beermakers.

METRICS

Batch Size 20l; OG 1077; FG 1020; ABV 8%; IBU 40; EBC 60

Mash – 67º C

                                      EBC
Maris Otter Pale Malt         3870g     3    59%
Munich 2 malt                 1400g    24    21%
Carafa 2                       370g   900   5.5%
Brown malt                     350g   120   5.5%
Cara Munich                    340g   160     5%
Melanoidin malt                250g    70     4% 

Boil – 90 Minutes

Perle                 8% AA     50g    start

Yeast

White Labs WLP830 German Lager Yeast.

Start Fermentation at 9º C and allow to rise gently. Cold condition the beer for 3-4 weeks before bottling. This beer improves markedly with age.

The feature image is copyright Chris Pinnock 2018.