3,2 kg (67,5%) Maris Otter Pale
0,3 kg (6,3%) Munich Malt Dark
0,4 kg (8,4%) Oats Flaked 0,18 kg (3,8%) Special B Malt 0,18 kg (3,8%) German Light Crystal
0,18 kg (3,8%) German Dark Crystal
0,2 kg (4,2%) British Black Patent
0,1 kg (2,1%) Chocolate Malt
23,0 g (36,5%) Northern Brewer (7,4%) boiled 60,0 m
20,0 g (31,7%) East Kent Goldings (6,0%) boiled 15,0 m
0,3 ea Wyeast Nutrient boiled 15,0 m
0,5 tsp Irish Moss boiled 15,0 m
20,0 g (31,7%) East Kent Goldings (6,0%) boiled 2,0 m
2,0 ea White Labs WLP028 Edinburgh Scottish Ale
g Licorice (root) - added dry to secondary fermenter
g Coffee Beans (Espresso) - added during storage
Smake til minimalt med ekstrakt kokt av lakrisrot i sekundærgjæring. Smake til minimalt med sterk espresso (lite syre) før lagring.
Results generated by BeerTools Pro 2.0.11
Mesking 62 C i 25 min, 70 C i 20 min, 78 C i 5 min.
WLP 028 Edinburgh Sc
2 rør, uten starter
Kjøle ned til 18 grader C. Gjæring ved 19 grader C.