Entropy

- ABV: 5.86%
- IBU: 67.0
- SRM: 13.9
- OG: 1.056, FG: 1.013
- Batch Size: 9 gal
- Brewhouse Efficiency: 70%
- Wort Boil Time: 60 min

Grain
- 18 lbs Pale Malt, Maris Otter (38 ppg, 3 srm)
- 1 lbs Caramel/Crystal Malt -120L (33 ppg, 120 srm)

Hops
- 2 oz. East Kent Golding (5%) at 60 min
- 1 oz. Challenger (7.75%) at 60 min
- 1 oz. Mosaic (12.5%) at 15 min
- 1 oz. Sorachi Ace (13%) at 15 min
- 1 oz. Simcoe (13%) at 15 min

Yeast
- British Ale Yeast (77.5% attenuation)

Water
- Profile for Burton-on-Trent: Ca 352 (ppm), Mg 24 (ppm), HCO3 320 (ppm), Cl 820 (ppm), Na 44 (ppm), SO4 16 (ppm)

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https://www.allgrain.beer/recipes/4847/