Monteith’s Black mk.2

Posted on March 6, 2008 by Rob

5kg Ale malt
250g JW Med Crystal
750g JW Amber
90g JW choc
90g JW roast barley
16 IBU Goldings 5.1% AA = 24g @ 60
1tsp Gypsum to Greymouthise mash
Munich Lager yeast
23L

Single infusion mash @ 67C strike water temp 74C mash out @ 76C 60 min mash. 14°C ferment.

This entry was posted in Recipes. Bookmark the permalink.

One Response to Monteith’s Black mk.2

  1. Pingback: Grace Notes @ Snarkattack :: insomniac update

Leave a Reply

Your email address will not be published. Required fields are marked *