25L batch:
5.8 kg Maris Otter (crisp) - 3 srm - 58%
1.5 kg Munich Malt (best maltz) - 8 srm - 15%
0.2 kg Acid Malt - 2 srm - 2%
0.5 kg toasted quick oats - 8 srm - 5%
0.55 kg Amber malt (crisp) - 30 srm - 5.5%
0.45 kg Brown Malt (crisp) - 76 srm - 4.5%
0.65 kg Roasted barley (weyermann) - 413 srm - 6.5%
0.35 kg carafa special 3 (weyermann) - 525 srm - 3.5%
1 kg date honey or dark brown sugar(not sure yet) during fermentation.
50 gr medium toasted oak cubes soaked in bourbon, 3 weeks in the fermenter.
Mash: 67C for 9o minutes, ratio close to 3:1.
boil: 90 min.
hops: 60 grams of apollo(18.7% AA) for 90 min.
yeast: not sure, us-o5 or champaign yeast.
1 month in the primery.
3 months in the secondery.
2 months in the bottle before drinking.
I would love any feedback, thanks, yuval.
5.8 kg Maris Otter (crisp) - 3 srm - 58%
1.5 kg Munich Malt (best maltz) - 8 srm - 15%
0.2 kg Acid Malt - 2 srm - 2%
0.5 kg toasted quick oats - 8 srm - 5%
0.55 kg Amber malt (crisp) - 30 srm - 5.5%
0.45 kg Brown Malt (crisp) - 76 srm - 4.5%
0.65 kg Roasted barley (weyermann) - 413 srm - 6.5%
0.35 kg carafa special 3 (weyermann) - 525 srm - 3.5%
1 kg date honey or dark brown sugar(not sure yet) during fermentation.
50 gr medium toasted oak cubes soaked in bourbon, 3 weeks in the fermenter.
Mash: 67C for 9o minutes, ratio close to 3:1.
boil: 90 min.
hops: 60 grams of apollo(18.7% AA) for 90 min.
yeast: not sure, us-o5 or champaign yeast.
1 month in the primery.
3 months in the secondery.
2 months in the bottle before drinking.
I would love any feedback, thanks, yuval.
