All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
2.94kg british pale ale 53%
1.44kg amber malt 26%
500g carapils 9%
500g flaked oats 9%
110g Simpson's brown malt 2%
60g Baird's chocolate malt 1% [Jamil usually uses 350l chocolate FYI]
Boil for 75min
10g Horizon 13%AA at 75min
6g goldings 5%AA at 0min
Mash at 154F
80g macademia nuts coarsely chopped and toasted to a light brown the night before, covered in saran wrap. Sprinkle your nuts to the top of the mash after dough-in. Wash the salt off your nuts, if salted. Using raw nuts is preferred. Doc used a food processor to chop his nuts. [Toast your nuts carefully and at a low temp, 350F, or they will burn. Take care of your nuts.]
Cool to 59F and pitch, let it raise up to 66F.
Magnum can be substituted for Horizon.
Use a "mild ale" water profile.
Ca "relatively high"
Sulfate at 60ppm.
Even after 4 weeks in the bright tank [a keg with a short pickup tube that is placed in the fridge], the beer was still cloudy. This is due to the nuts used.