Batch Size: 6 Gallons
Estimated Original Gravity: 1.105
Estimated Final Gravity: 1.021
Estimated ABV: 11.2%
IBU: 64.3
Color: 69.6 SRM
Boil Time: 90 Min

65.6% Pale Malt (2 Row)
10.5% Dark Traditional DME
3.7% Special B Malt
3.7% Wheat Malt
3.5% Roasted Barley
3% Carafa III
2.6% Aromatic Malt
2.1% Crystal 40
2.1% Flaked Barley
1.1% Crystal 120
1.1% Chocolate Malt
1% Black Patent Malt

1.41 Oz Magnum (10% AA) at 75 min
.7 Oz Styrian Goldings (5.5% AA) at 75 min
.45 oz Columbus (12.8% AA) at 75 min
.15 oz Columbus (12.8% AA) at 15 min
1.25 Oz Styrian Goldings (5.5% AA) at 1 min
1.25 Oz Willamette (4.7% AA) at 1 min
.5 Oz Citra (13.4% AA) at 1 min
.5 Oz Summit (15.9% AA) at 1 min

5 L Starter of White Labs 028 Edinburgh Ale Yeast

Mash at 149 for 60 min

Pull 2 gallons first runnings then add 2 gallons from Hot Liqour tank and sparge in full.

Add 1.25 oz Port soaked oak cubes to secondary.  Oak for 3-5 months until the desired balance is achieved.

Ranked the #2 beer in the world, I decided to brew a clone of this bad boy from a recipe provided by the head brewer Todd Mott himself. Check out the video for a look into the beer and the event that is Kate the Great day at Portsmouth Brewing.