2.5kg JW pils, 220g of which toasted at 180 degrees C for 10 mins
1.5kg LDME at end of boil
200g JW light crystal
100g JW dark crystal
300g JW light munich
50g JW choc
20g challenger @ 60
9g cascade and 9g goldings @ 30
15g cascade and 15g goldings @15
mash 8L@ 67 deg C for 45 mins
batch sparge 5L @ 80 deg C, resulting in 78 deg C for 10 mins
WYeast 1056 slurry, proofed in 100g LDME in 1.5L water for 2 hours on stir plate.
