Directions

• Take two litres of cooled boiled water. Take this room-temperature water, cold mash the milled Carafa and Special W malts overnight. Strain and reserve the liquid until the end of the boil. Mill the remaining grains and mash at 68°C for 45 minutes. Add the reserved cold-steeped malt liquid and raise the temperature to 75°C before mashing out.

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When the wort is boiling, add the bittering hops and boil for 60 minutes. At the end of the boil, reduce to 80°C, then add the whirlpool hops and steep for 15 minutes. Crash cool to 20°C before transferring to the fermenter and pitching the yeast.