Toasted bread, cocoa and restrained earthiness. Designed as an original style reference for the Beer Control Recipe Library.
Sable Quay
Toasted bread, cocoa and restrained earthiness. Designed as an original style reference for the Beer Control Recipe Library.
1.058OG
1.016FG
5.6%ABV
35IBU
73EBC
About this recipe
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Challenger | 29.0 g | boil | 60 min |
| East Kent Goldings | 20.0 g | boil | 10 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops. Estimate based on IBU 35, BU:GU 0.60.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Maris Otter | 3.76 kg | 6 EBC | mash |
| Brown Malt | 0.62 kg | 160 EBC | mash |
| Pale Chocolate Malt | 0.51 kg | 600 EBC | mash |
| Dark Crystal Malt (300 EBC) | 0.26 kg | 300 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| London ESB (Fuller's) | 1.0 pkg | 73% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
85 ppm
SO₄²⁻
75 ppm
HCO₃⁻
75 ppm
Want to brew this recipe?
Bring it into Beer Control and follow mash, boil, fermentation and packaging step by step.
Try this recipe with Beer Control