Description

This is a Community Recipe created by justlyjohn

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

Ingredients Included

Crisp Naked Malted Oats (300 grams)
Dingemans Biscuit Malt (700 grams)
Crisp Maris Otter (3000 grams)
Thomas Fawcett – Medium Peat Smoked Malt (200 grams)
Weyermann® Carafa Special® Type 3 (300 grams)
Weyermann® Carafa Special® type 2 (200 grams)
Bramling Cross Pellets (120 grams)
Belgian Candi Sugar Syrup Dark 73% 250ml (1 packs)
Lactose 500g (1 packs)
WLP004 Irish Ale Yeast BB:24/02/2020 (1 packs)
Cold pack (1 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 23
Original Gravity: 1.058
Final Gravity: 1.020
ABV %: 4.97
IBU:

THE MASH
Temperature °C: 64
Length (mins): 75
Out temp °C: 75
Out time (mins):

THE BOIL
Boil time (mins): 75

Additions and timing:

75min 60g Brambling Cross
5min 60g Brambling Cross

Secondary additions and timing:

Add candy syrup at 10
Add lactose at 10, blended with hot wort to dissolve
Add yeast nutrient at 10

Yeast: Ferment at lower recommended temp
Fermentation temperature/steps: Can rest after fermentation for several days

Comments:

Follow brewing calculator for bottling sugar recommendations