Yesterday I brewed a British ale. Aiming for a fruity, toffee-tasting springtime beer.
OG 1.054, 10 gallons
16 lbs. Warminster floor malted Maris Otter
1 lb. Hugh Baird Carastan
2 oz. Munton's chocolate
2 lbs. Invert No. 1
Mash at 154°F for 90 min. Meanwhile, make the invert sugar and add it to the runoff.
1.5 oz. Challenger 7.1% 90 min
2 oz. EKGs 30 min
Boil for 2 hours
Split into two fermentors, pitch WY1318 into one, WY1469 into the other.