This recipe is a combination of an ESB and an Irish Red Ale, for lack of time to brew
Fermentation:
16ºC - 2 days
19ºC - 3 days
22ºC - 2 days
Maturation:
8ºC - 3 days
0ºC - 3 days (gelatin in 2º day)
Turn off the refrigerator and open the doors 24hrs before filling