Recipe straight from Weird Beard themselves.
MALT:
Crisp Finest Maris Otter Pale Malt (EBC 5.0-7.0) – 2400g
Crisp Crystal 400 Extra Dark (EBC 380-435) – 290g
Crisp Roasted Barley (EBC 1100-1300) – 185g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 160g
Crisp Chocolate Malt (EBC 820-1000) – 125g
Crisp Torrified Wheat (EBC 2.5-4.5) – 90g
HOPS:
Perle – 8g / 60 minutes
Perle – 17g / 20 minutes
Perle – 20g / 5 minutes
TARGET VOLUME: 12 litres
STRIKE VOLUME: 21.5 litres @ 71.7°C
SPARGE VOLUME: 1 kettle
FERMENTER VOLUME: 14 litres
PACKAGED VOLUME:
ADJUNCTS: 1x Campden tablet
MASH: 70°C / 60 minutes
BOIL: 60 minutes
YEAST: WHC Old English
FERMENTER TEMP: 20°C
OG: (1.052) 1.052
FG: (1.024) 1.0
ABV: (3.7%) %
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
BREWING NOTES: