- Recipe Type
- All Grain
- Yeast
- S04
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- Nottingham
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.065
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 55
- Color
- 35
- Primary Fermentation (# of Days & Temp)
- 10
- Secondary Fermentation (# of Days & Temp)
- -
- Additional Fermentation
- -
- Tasting Notes
- Like bitter hot chocolate and hazelnuts in a frozen caramel frapuccino
The design of this beer follows from a year experimenting with porter and stout grists, and it's directly based on the brown beers brewed in London in the late Victorian and early Edwardian period. It's smooth and creamy, robustly bitter while malty and chocolaty.
Dark ruby to black, pours with a dense light brown head.
Image here:
https://goo.gl/photos/7A5bfELoXXvJ4CVf7
Aroma is dark malts and cocoa. Flavour follows with bitter chocolate, cocoa, hazelnuts, burnt toffee, and just a hint of fresh hops. Some dark fruit esters. There is not much coffee but mainly a wide array of different roast flavours.
5 US gallons
OG 1.065, FG 1.015, 6.6% ABV, 60IBU, 35SRM
Grist:
8.5lb Maris Otter (71%)
2.3lb Brown Malt (19.5%)
13oz Amber Malt (7%)
5oz Patent Malt (2.5%)
Mash mid-low. Follow your favourite mash / sparge schedule.
60m Boil:
60m - 1.5oz Challenger (8.8%AA)
15m - 0.5oz Challenger (8.8%AA)
After cooling add a sachet of S04 and a sachet of Nottingham. Add about 5SRM of Brewers' caramel to bring the SRM from ~30SRM to 35SRM.
PS: feel free to change the hops. I've used Minstrel at 15m. If you don't reach the OG, add dark invert to bring the gravity up. It can only make the beer better.
Dark ruby to black, pours with a dense light brown head.
Image here:
https://goo.gl/photos/7A5bfELoXXvJ4CVf7
Aroma is dark malts and cocoa. Flavour follows with bitter chocolate, cocoa, hazelnuts, burnt toffee, and just a hint of fresh hops. Some dark fruit esters. There is not much coffee but mainly a wide array of different roast flavours.
5 US gallons
OG 1.065, FG 1.015, 6.6% ABV, 60IBU, 35SRM
Grist:
8.5lb Maris Otter (71%)
2.3lb Brown Malt (19.5%)
13oz Amber Malt (7%)
5oz Patent Malt (2.5%)
Mash mid-low. Follow your favourite mash / sparge schedule.
60m Boil:
60m - 1.5oz Challenger (8.8%AA)
15m - 0.5oz Challenger (8.8%AA)
After cooling add a sachet of S04 and a sachet of Nottingham. Add about 5SRM of Brewers' caramel to bring the SRM from ~30SRM to 35SRM.
PS: feel free to change the hops. I've used Minstrel at 15m. If you don't reach the OG, add dark invert to bring the gravity up. It can only make the beer better.
