1kg maris otter
200g light crystal
150g carafa special iii
1kg muntons light malt extract
450g French lavender honey
10g Northern Brewer 9.3%AA @ 60 mins, 12 IBU
20g Saaz 3.3%AA @ 10 mins, 6IBU, 4IBU
11g Danstar Nottingham yeast
6L water at 74 degrees, mash hit 64 degrees. Directly heated up to 66. At 30 mins, had dropped to 64, so heated again to 66. At 60 mins, 64 degrees. 1st batch 3L. Second batch 5L at 66. Third batch 5L at 70. Boiled for 60 minutes with hops as scheduled. Added honey and extract at flameout. Poured through sieve into fermenter, topped up to 20L with cold water, allowed to cool until cool to the touch (8 hours or so), pitched yeast.
5/6/2011: racked and bulk primed with 85g sucrose.