Description

This is a Community Recipe created by ajechristie

(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

Weyermann® Abbey® Malt (5000 grams)
Weyermann® Vienna Malt (2000 grams)
BESTMALZ Smoked (500 grams)
Dingemans Special B (300 grams)
Weyermann® CaraMunich® Type 3 (500 grams)
Weyermann® Carafa Special® Type 3 (500 grams)
Crisp Low Colour Chocolate Malt (500 grams)
Crisp Roasted Barley (200 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (500 grams)
Flaked Oats Including Husk (500 grams)
Bramling Cross 100g Whole Hops (1 packs)
Flyer 100g Whole Hops (1 packs)
Maltodextrin 1kg (2 packs)
WLP545 Belgian Strong Ale Yeast BB: 02/09/2020 (1 packs)

Method

Beer Style (main): Hybrid/Mixed
Beer Style (sub): Other Strong Ale or Lager
Batch Size: 25 litres
Original Gravity: 1.083
Final Gravity: 1.024
ABV %: 8.1
IBU: 40

THE MASH
Temperature °C: 65
Length (mins): 30
Out temp °C: 70
Out time (mins): 30

THE BOIL
Boil time (mins): 60

Additions and timing:

20g Apollo FWH for around 40 IBU
100g Bramling X and 100g Flyer 80c steep (adds unknown IBU, let’s be honest, but I usually find this gets it up to a good level of bitterness for such a chewy beer)

Secondary additions and timing:

150g coffee beans + 150g Cacoa nibs after ten days for one week before packaging (not included)

Yeast: wlp 545
Fermentation temperature/steps: 17c for ten days, raise to 19c for a week, then cold crash and pack

Comments:

A sharing beer. Should be ready for Christmas anytime between now and 2030