I'm trying to follow the recipe as best I can but couldn't get any Cluster for the 90minute addition, so I've gone with fuggles instead. Similarly the recipe specifies 2 row and 6 row pale malt but I'll be using Maris Otter. Hopefully it will still be true to style.
Brew Length 20L
OG 1045
FG 1009
ABV 4.76
IBU 49
EBC 24
MO pale malt 3.12kg
Flaked Maize 0.22kg
No.2 invert sugar 0.22kg
No.3 invert sugar 0.55kg
Fuggles 90mins 30g
Fuggles 60 mins 30g
EKG 30 mins 30g
Irish moss 10 mins
Will ferment with WLP002 and aim to pitch around 16 degrees as mentioned in the book. Reading Ron's blog he says it reached a maximum of 20.3 degrees after a week of primary so will gradually let it increase.
Managed to make the invert sugar earlier and avoided making a mess
![Image](https://emoji.tapatalk-cdn.com/emoji6.png)
![Image](http://uploads.tapatalk-cdn.com/20171027/3b2838438c5c6acd8b8e9be9427dd7ab.jpg)
![Image](http://uploads.tapatalk-cdn.com/20171027/1264685e3419ea3b6f7f703a9b83128f.jpg)
Water treatment wise I've gone with the Brown malty profile on Brew'nwater albeit my tap water has a fair bit more calcium. Will adjust the ph using Phosphoric acid and will aim for 5.3.
Will try and update tomorrow...