Based on Fuller's London Porter however replacing Brown Malt/Roasted Barley with Weyermann's Carafe III and with a small addition of artisan smoked wheat malt to give a hint of smokiness and head retention/lacing. E K Golding's hops added at flame out to lift hop aroma.
Fermentables
79% - Maris Otter Pale - UK
4.5
38
3
Mash
11% - Extra Dark Crystal 120L - UK
0.6
33
120
Mash
3% - Chocolate - UK
0.15
34
425
Mash
4% - Carafa III - DE
0.2
32
525
Mash
4% - Smoked Wheat - UK
0.25
0
0
Mash
Hops
Fuggles
30
Pellet
Boil
90 min(s)
4.8
16.2
East Kent Goldings
30
Pellet
Boil
90 min(s)
5.5
18.6
Fuggles
10
Pellet
Boil
10 min(s)
4.8
1.8
East Kent Goldings
10
Pellet
Boil
10 min(s)
5.5
2.1
East Kent Goldings
20
Pellet
FlameOut
0 min(s)
5.5
0.0
Yeast
Wyeast London ESB Ale 1968
69%
Other Stuff
Protafloc tablet
0.5
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Chill to 18 degrees C and allow to rise to ferment at 20 degrees C
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