For 6.5 Gallons (24.61 L)
27.0 lb (12.25 kg) Maris Otter malt
1.0 lb (0.45 kg) Special Roast malt
1.0 lb (0.45 kg) 55° L crystal malt
12.0 oz (340 g) 120° L crystal malt
4.0 oz (113 g) pale chocolate malt
1.0 oz (28 g) Brewers Gold pellet hops, 9.7% a.a. (60 min)
1.0 oz (28 g) Challenger pellet hops, 8.3% a.a. (60 min)
0.65 tsp Wyeast yeast nutrient (10 min)
0.33 tsp Super Moss (10 min)
Wyeast 1098 British ale yeast
Original Gravity: 1.091
Final Gravity: 1.028
ABV: 8.27%
IBU: 44
SRM: 19
Mash in at 151° F (66° C) and hold for 90 minutes. Mash out at 168° F (76° C) and hold 15 minutes. First runnings only; mash efficiency 50%. Boil 1 gallon of first runnings until syrupy and then add back to the boil kettle.
Primary fermentation for 14 days at 68° F (20° C).
Forced CO2 to carbonate (2 vol).