grain

3 lbs. maris otter pale malt (3L)
8 oz. biscuit malt (20L)
7 oz. crystal malt (40L)
3 oz. special b (120L)
2.5 oz. chocolate malt (350L)

hops

9g East Kent Goldings hop pellets (60min)

additions

1 tsp. irish moss
5 tsp. yeast nutrient
lallemand nottingham ale yeast

brewing

  • mash: 4.33 qt. water at 180°F (1 qt. per lb. of grain)
  • sparge: 2 gal. water at 180°F
  • pre-boil target: 1.75 gal. at 1.067
  • post-boil target: 1.5 gal. at 1.078
  • post-ferment target: 1.017 (8% abv)

Other than adjusting for smaller size, brew using All-Grain Brewing Recipe then follow pinter instructions starting with all-grain brewing section.