A stout in which chicory root provides the roastiness.
Fermentables
68% - 2-Row - US
8
37
1
Mash
2% - Red Wheat - US
0.25
38
2
Mash
4% - Vienna - US
0.5
36
4
Mash
4% - Caramel/Crystal 60 - US
0.5
36
60
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
4% - Biscuit Malt - BE
0.5
36
23
Mash
2% - De-Bittered Black - BE
0.25
34
500
Mash
11% - Dark Brown Sugar - US
1.25
46
50
Late
Hops
Fuggles
0.75
Pellet
Boil
60 min(s)
4.8
11.5
Fuggles
0.75
Pellet
Boil
10 min(s)
4.8
4.2
Yeast
Fermentis Safale S-04
75%
Other Stuff
roasted chicory root (Brewer's Best brand)
1
oz
Secondary
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Rack into primary after seven days on top of chicory (in pasteurised hop bag, with 1n pasteurised hop bag, with the ~pint of water used to pasteurise). pint of water used to pasteurise).
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