Everything went smooth on brewday – the best we’ve ever had with a stout! But then I went away for a week and the “Beast from the East” hit. The beer was at 10°C when I got back and fermentation had completely stalled at 1.042. It was rescued with a re-brew of Restorative Beverage for Invalids and Convalescents.
30g dry whole bean (Has Bean’s Bolivia Finca Carmelita Sol De Mañana) for 5 days in 4 litres.
124g roasted cacao nibs in 11-12 litres.
MALT:
Crisp Fine Maris Otter Pale Ale – 4.5kg
Rolled Oats – 500g
Crisp Cara Malt – 400g
Crisp Dark Munich Malt – 300g
Weyermann Carafa Special Type 1 Malt – 300g
Crisp Dark Crystal – 200g
Crisp Chocolate Malt – 100g
HOPS:
Columbus – 20g / 60 minutes
Chinook – 10g / 60 minutes
Columbus – 10g / 30 minutes
East Kent Goldings – 10g / 5 minutes
Saaz – 10g / 5 Minutes
ADJUNCTS: 500g of Weyermann Carafa Special Type 3 Malt cold steeped in 5 litres of water for 24 hours and added to the strike volume. 200g of rice hulls soaked overnight and added to the mash.
YEAST: Mangrove Jacks M42
STRIKE VOLUME: 24 litres
FERMENTER VOLUME: 12 litres
OG: 1.113
FG: 1.028
ABV: 11.1%
MASH: 65°C / 90 minutes, raise to 75°C mashout and hold for 10 minutes
BOIL: 120 minutes
CARBONATION: 1.8 units