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) – 3450g
Crisp Crystal 400 Extra Dark (EBC 380-435) – 460g
Crisp Roasted Barley (EBC 1100-1300) – 295g
Crisp Naked Oat Malt (EBC 1.5-7.0) – 250g
Crisp Chocolate Malt (EBC 820-1000) – 200g
Crisp Torrified Wheat (EBC 2.5-4.5) – 92g
HOPS:
Perle – 12g / 60 minutes
Perle – 24g / 20 minutes
Perle – 28g / 5 minutes
TARGET VOLUME: 23 litres
STRIKE VOLUME: 31 litres @ 71°C
SPARGE VOLUME: 1 kettle
FERMENTER VOLUME: 23 litres
PACKAGED VOLUME:
ADJUNCTS: 1x Campden tablet, 1/2 protafloc tablet
MASH: 70°C / 60 minutes
BOIL: 60 minutes
YEAST: Wyeast 1469 West Yorkshire Ale yeast with oxygen
FERMENTER TEMP: 19°C
OG: (1.052) 1.044
FG: (1.024) 1.017
ABV: (3.7%) 3.5%
CARBONATION: 2.0 units
INGREDIENT COST: £
BOTTLE COST: p
BREWING NOTES: