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Mash
Mash the grains in 13 liters of water.
Note: Target 65°C.
Sparge
Lauter and sparge to collect 27 liters of wort.
Note: Avoid oversparging.
Boil
Boil the wort vigorously for 60 minutes.
Note: Add Admiral at the start.
Protafloc
Add Protafloc during the final 15 minutes.
Note: Clarifies the beer.
Flameout hops
Turn off the heat and add Challenger.
Note: Add 16 g at flameout.
Cool and transfer
Cool to 20°C, oxygenate, and transfer to a sanitized fermenter.
Note: Pitch yeast promptly.
Pitch yeast
Pitch Wyeast 1098 British Ale.
Note: Keep fermentation temperature stable.
Ferment
Ferment until gravity reaches FG 1.013.
Note: Target OG 1.052; expected ABV 5.1%.
Lager
Lager after primary fermentation.
Note: Keep cold and undisturbed.
Package and carbonate
Package and prime if bottle conditioning.
Note: Use 6-7 g priming sugar per liter.
Mash at 65°C for 1 hour with 13 liters. Sparge to 27 liters, boil 60 minutes, add Admiral at start, Protafloc for the last 15 minutes, and Challenger at flameout. Cool to 20°C, oxygenate, pitch Wyeast 1098, ferment at 20°C, then lager 5 weeks at 12°C. Target OG 1.052 and FG 1.013.