Trying to recreate that stunning low ABV coffee milk stout. I e-mailed Weird Beard directly and they were cool enough to reply with a copy of their brew sheet!
MALT:
Crisp Finest Maris Otter Pale Malt (EBC 5.0-7.0) – 6kg
Crisp Dark Crystal (EBC 380-435) – 800g
Crisp Roasted Barley (EBC 1100-1300) – 510g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 440g
Crisp Chocolate Malt (EBC 820-1000) – 350g
Crisp Torrified Wheat (EBC 2.5-4.5) – 160g
HOPS:
Perle – 20g / 60 minutes
Perle – 40g / 20 minutes
Perle – 50g / 5 minutes
TARGET VOLUME: 40 litres
STRIKE VOLUME: 44.6 litres
SPARGE VOLUME: 6 litres
FERMENTER VOLUME: 40 litres
PACKAGED VOLUME: 110 x 330ml bottles
ADJUNCTS: 1x Campden tablet, 500g lactose at 20 minutes.
MASH: 70°C / 60 minutes
BOIL: 60 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: Glycol chilled @ 19°C, dropped to ambient 17°C after primary
OG: 1.052
FG: 1.024
ABV: 3.7%
CARBONATION: 2.0 units
INGREDIENT COST: £18.40
BOTTLE COST: 16p
BREWING NOTES: Altered as I had a 6kg bag of maris otter (rather than 5.4kg) and didn’t put coffee in as I couldn’t figure out the fermenter logistics just yet. Low ambient temp caused a drop after primary which probably resulted in slightly high FG. Ordered FTSS kit to remedy future brews.