Ok guys, after a lot of playing around and net research I have come up with the recipe below.
Ingredients
Amt Name Type # %/IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 87.7 %
0.20 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 2 3.5 %
0.50 kg Candi Sugar, Clear (1.0 EBC) Sugar 3 8.8 %
20.00 g Challenger [8.16 %] - Boil 60.0 min Hop 4 14.9 IBUs
20.00 g Hallertauer Mittelfrueh [4.90 %] - Boil 30.0 min Hop 5 6.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
20.00 g Saaz [3.10 %] - Boil 10.0 min Hop 7 2.1 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml] Yeast 8 -
Est Original Gravity: 1.061 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.8 %
Bitterness: 23.8 IBUs
Est Color: 10.5 EBC
All comments would be welcomed :thumb:
I plan on brewing this next Saturday (30/03/13), can anyone tell me when is the best time to start the starter? I have never worked with liquid yeast before or my stir plate. I was thinking about 24hrs before brewing in 1.5l DME (1.020 OG) wort and on the stir plate in the fermentation fridge at 20c.
Any advise on any of the above would be great :pray: :