Having moved house to Cumbria & living in a rented house for a while I have limited space for brewing. A narrow kitchen which is the thoroughfare to the garden is particularly troublesome when I'm boiling sugar solutions. I've got the ingredients for a smoked porter & it doesn't need to be as bright tasting as a New World Pale Ale, so I can do without the wort chiller this time.
I also haven't found the kitchen scales yet, so all measurements are rather approximate.
Mash 1 hour 30 mins at 67 +/- 2 ºC.
3Kg pale malt
2 cups of crystal malt
1 cup of rauch malt
1 cup of chocolate malt
1/2 cup of Carafa Special III
3 tablespoons of black malt
Boil 1 hour
25g Target hops (12.3% alpha acid) after 30 mins
25g Target hops after 50 mins
A sachet of Safale S-04 British Ale yeast was rehydrated in a glass of water with a little sugar in while the beer was made.
The fermentation got a little warm with a brew belt around it at 25 degrees Celcius at the beginning, but came down to 15 after.
Bottled after 2 weeks 2 days in primary.
Initial verdict: plenty of chocolate with some burnt, smokey flavour. Definitely a fair amount of bitterness too.