Source: Tim Thomas
Recipe added: 08/07/00

I made this one up, as a VERY experimental, I'm wasn't even sure if it'd taste good. But it did. First bottled 29/3/00. Approx. 6.38% alc/vol. It started off as an ale, but after the time, it was more of a bitter.


Recipe type: Partial Mash
Batch Size: 20 L
Starting Gravity: 1.052
Finishing Gravity: 1.010
Time in Boil: 90 min
Primary Fermentation: 7 days
Secondary Fermentation: 3 months



Boil 4L water, add to this the malt, crystal malt, lactose, crushed Weet-Bix, and the hops for boiling. Let this boil for 45 mins, then add the last of the Saaz, and let boil for another 15 mins. Turn off heat, strain wort into fermenter. Top up with cold water to 20L mark. Wait for wort to cool to 26, rehydrate yeast, add and stir. Ferment for 7 days, bottle as normal.
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