To Make 40 Pints Brown Ale Og 1042
Malty and mild, low hops, with a distinct toffee flavour, simple use of single hop as was the Stockport Style! Water treatment- None
Gervin Ale Yeast
3 Kg Maris Otter
400g Crystal Malt
100g Chocolate Malt
50g Fuggles Hops
We're using a simple smash type method for these Stockport recipes .
If you're using a grainfather or bulldog brewer you'll know the method!
Heat 15 Litres of water to 75c and drop all the malts in.
Leave for an hour then sparge- use water at about 85c, you'll need abouit 15 litres of sparge water.
Add the hops then boil for 1 hour, add a small handful of hops for the last 5 mins of the boil
Strain off the hops and cool
Cool to 22c and add yeast