Original Opium of the People scaled up to 20 litres with added vanilla.
MALT:
Crisp Finest Maris Otter Pale Ale (EBC 5.0-7.0) – 6kg
Crisp Light Crystal (EBC 145-165) – 1kg
Crisp Cara Malt (EBC 23-32) – 850g
Crisp Wheat Malt (EBC 2.5-4.5) – 850g
Crisp Dark Crystal (EBC 380-435) – 700g
Crisp Chocolate Malt (EBC 820-1000) – 700g
HOPS:
Columbus – 50g / 60 minutes
Williamette – 30g / 30 minutes
East Kent Goldings – 30g / 5 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 30.2 litres @ 70°C
SPARGE VOLUME: 1 kettle
FERMENTER VOLUME: litres
PACKAGED VOLUME: 45x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Whirlfloc tablet, 4x Premium Madagascan Bourbon vanilla pods cut, scraped and soaked in bourbon
MASH: 67°C / 90 minutes
BOIL: 60 minutes
YEAST: 2x Safale US-05
FERMENTER TEMP: 20°C
OG: 1.094
FG: 1.026 @ 7 days / 1.026 / 1.024
ABV: 9.2%
CARBONATION: 2.0 units
INGREDIENT COST: £26.91 + vanilla pods + muscovado
BOTTLE COST: p
CONDITIONING TIME:
BREWING NOTES: Was supposed to have 500g of Muscovado sugar. Didn’t affect the OG too badly.