A re-brew of one from earlier in the year. No biscuits this time to help with the head retention and brewed with Mangrove Jack’s M42 so that the yeast cake can be used for a big stout coming up next.
MALT:
Crisp Finest Maris Otter Pale – 4kg
Carafa Special Type 1 Malt – 700g
Crisp Dark Crystal (EBC 380-435) – 500g
Torrefied Oats – 275g
Lactose – 250g / 10 minutes
HOPS:
Fuggles – 60g / 60 minutes
Fuggles – 40g / 5 minutes
ADJUNCTS: 50g Bolivia La Linda Longberry dried coffee flowers added 10 minutes before the end of the boil, 1x Campden tablet, 8.9g Calcium Sulphate
YEAST: Mangrove Jack’s M42
FERMENTER TEMP: 18°C
OG: 1.069
FG: 1.024
ABV: 5.9%
MASH: 65°C / 60 minutes, raise to 80°C mashout and hold for 10 minutes
BOIL: 60 minutes
CARBONATION: 2.0 units