Entropy prototype 6/11/15

• ABV: 5.35%
• IBU: 54.6
• SRM: 19.9
• OG: 1.053, FG: 1.013
• Batch size: 11 gal
• Brewhouse efficiency: 70%
• Boil time: 60 min

Grain

• 16 lbs Pale Malt, Maris Otter (38 ppg, 3 srm)
• 1 lbs Caramel/Crystal Malt -120L (33 ppg, 120 srm)
• 1 lbs Wheat, Torrified (36 ppg, 1.7 srm)
• 2 lbs Pale Liquid Extract (36 ppg, 8 srm)
• 1 lbs Molasses (36 ppg, 80 srm)

Hops

• 1 oz. East Kent Golding (5%) at 60 min
• 1 oz. Challenger (7.75%) at 60 min
• 2 oz. Northdown (8.5%) at 60 min
• 1 oz. Fuggle (5%) at 15 min
• 1 oz. East Kent Golding (5%) at 15 min
• 1 oz. East Kent Golding (5%) at 5 min

Yeast

• Safale S-04 (75% attenuation)

Water

• Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm)