Goliat clone from Mikkeller’s Book of Beer.
MALT:
Weyermann Bohemian Pilsner Malt (EBC 3 – 5) – 5.4kg
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 1kg
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: 32.4 litres
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 20 litres
PACKAGED VOLUME: 51x 330ml bottles
ADJUNCTS: 650g dark brown sugar, 150g whole roast coffee beans in the fermenter.
MASH: 65°C / 90 minutes
BOIL: 90 minutes
YEAST: WLP001 California Ale
OG: 1.094
FG: 1.026 @ day 4 / 1.019 @ day 7 / 1.017 @ 2 weeks
ABV: 10.1%
CARBONATION: 2.0 units
INGREDIENT COST: £28
BOTTLE COST: 54p
BREWING NOTES: Smooth brew day after fixing the blown fuse on the Einbrew. Forgot the Campden tablet. 9.5kg of grain into 32.4 litres of water is about as thick as I’d like to go for our 20 litre batches. Fermenter volume was spot on after a 2 litre yeast starter. OG came up a little short.