Chocolate Malt Mash - Add to mash at 30 mins
Brown Sugar - Caramelise with 500ml wort (removed at start of boil) and add back to the boil at 10mins
S-04, ferment at 15-20°C
Fermentables
27% - Maris Otter Pale - UK
1.5
38
3
Mash
27% - Munich
1.5
37
6
Mash
9% - Aromatic Malt - UK
0.5
35
20
Mash
11% - CaraMalt
0.6
34
14
Mash
9% - Chocolate - UK
0.5
34
425
Mash
16% - Brown Sugar - US
0.9
46
10
Late
Hops
Hallertau Hersbrucker
20
Pellet
Boil
60 min(s)
4
8.7
Hallertau Hersbrucker
20
Pellet
Boil
30 min(s)
4
6.7
Hallertau Hersbrucker
10
Pellet
Boil
10 min(s)
4
1.6
Yeast
Fermentis Safale S-04
75%
Other Stuff
Vanilla Extract
5
ml
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Mash at 68°C for 60mins
2.Add Chocolate malt to mash at 30mins
3.Brown Sugar - Caramelise with 500ml wort (removed at start of boil) and add back to the boil at 10mins
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https://brewgr.com/Media/img/r/19/1963b4ab-69f9-4faf-9ccd-8962035a9176_d.jpg
https://brewgr.com/Media/img/r/19/1963b4ab-69f9-4faf-9ccd-8962035a9176_t.jpg
