8.68 kg — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC
760 g — Oats, Flaked — Grain — 2 EBC
550 g — Thomas Fawcett Chocolate Malt — Grain — 1000 EBC
410 g — Roasted Barley — Grain — 590 EBC
310 g — Weyermann - Carafa II — Grain — 835 EBC
270 g — Briess Briess - Caramel Malt 40L — Grain — 79 EBC
270 g — Briess - Caramel Malt 60L — Grain — 118 EBC
500 g — Briess DME - Pilsen Light — Dry Extract — 3.9 EBC
500 g — Milk Sugar (Lactose) — Sugar — 0 EBC
40 g — Columbus/Tomahawk/Zeus (CTZ) 15.5% — Boil — 60 min
50 g — Fuggles 4.5% — Boil — 30 min
50 g — Fuggles 4.5% — Boil — 0 min
1 items — Whirlfloc — Boil — 15 min
1 items — Yeast Nutrient — Primary
100 ml — Rum — Secondary
1 items — Vanilla Beans — Secondary
Dobbelmesket. Basemalt 69 grader 60 min, spesialmalt 69 grader 60 min pluss 75 grader 10 min
wlp007 og wlp001
6 pk + 3 L starter
20 grader 14 dager
Tilsatt vaniljestang trukket i rom (Ron Zacapa) etter en uke