Our take on a Xmas cake stout. based on Goliat but with 500g of naked oat malt added for more body.
MALT:
Weyermann Bohemian Pilsner Malt (EBC 3 – 5) – 5.4kg
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 1kg
Crisp Naked Oat Malt (EBC 1.5-7.0) – 500g
Crisp Chocolate Malt (EBC 820-1000) – 685g
Crisp Roasted Barley (EBC 1100-1300) – 800g
Crisp Light Crystal (EBC 145-165) – 450g
Weyermann CaraAroma Malt (EBC 350 – 450) – 400g
Crisp Flaked Torrified Oats – 800g
HOPS:
Columbus – 50g / 60 minutes
Columbus – 50g / 10 minutes
Simcoe – 50g / 5 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 32.6 litres @ 70°C
SPARGE VOLUME: litres
FERMENTER VOLUME: litres
PACKAGED VOLUME: 49x 330ml bottles
ADJUNCTS: 1x Campden tablet, 750g dark brown sugar
MASH: 66°C / 90 minutes
BOIL: 90 minutes
YEAST: 2x WLP001 California Ale
OG: 1.094
FG: 1.022
ABV: 9.5%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: