Description

This is a Community Recipe created by werdna087

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients

Crisp Chocolate Malt (340 grams)
Crisp Extra Dark Crystal Malt (680 grams)
Crisp Flaked Rice (120 grams)
Dingemans Special B (680 grams)
Crisp Maris Otter (4540 grams)
Northern Brewer Pellets (30 grams)
Wyeast 1028 London Ale.  (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Robust Porter
Batch Size: 25.6l
Original Gravity: 1061
Final Gravity: 1018
ABV %: 5.59
IBU: 28.88

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 70

Additions and timing:

Northen brewer 60min
Irish moss 15mins
Extra 10min at 70deg c

Secondary additions and timing:

Cold coffee primary 100g
Chocolate powder primary 165g

Mixed and brewed with 1.5ltr of hot water, left to cool over night and pour liquid leaving solid out

Yeast: Wlp017 or as in recipe
Fermentation temperature/steps: 20 deg

Comments: