In lieu of Marris Otter I used 8.5 lbs of Irish Ale malt. In lieu of Wyeast AA I, I used Imperial Ale Dry Hop.
sub yeast for WLP001
MT: 3.15gal @148F, 6g CaSO4, 3g NaCl, 4g CaCl, 20 mL H3PO4 HLT: 5.85 [email protected] pH BK: 7gal CU, 60' B, 15' WP KO: @69F, Pitch WY1318