Sweet, mellowed by bitterness. Deep black, full flavored, gentle hint of Roast Barley. Good. One of my favorites.
ingredients
6.5 lbs Klages Malt
8 oz. 80 L Crystal Malt
6 oz. Roasted Black Unmalted Barley
7 HBU Kent Goldings (45 minutes)
Wyeast London Ale yeast
12 oz. lactose, boiled for 10 minutes, added at kegging
method-infusion
Mash in with 2 1/2 gallons of 170 degree water, aiming for 152 degree strike temperature. Hold 2 hours for conversion.
Raise to 168 degrees for mashout. Hold 10 minutes.
Sparge with about 5 gallons of water.
Boil 1 1/2 hours. Add hops at 45 minutes.
Ferment at 65 degrees, rack to secondary, then age for several weeks (until curiousity gets the best of you).
O.G. 1.042