Here’s the recipe.
3Kg Maris Otter
800g Vienna
200g CaraPils
100g CaraRuby
70g Black malt
70g Chocolate malt
3Kg Maris Otter
800g Vienna
200g CaraPils
100g CaraRuby
70g Black malt
70g Chocolate malt
Mash schedule:
18 litres of water
50ºC for 15 min
66ºC for 60 min
77ºC for 15 min
Sparge with 10 litres of water
60 min boil
Hop additions:
30g EKG at 60 min
10g Bravo at 5 min
Yeast: slurry of my vanilla espresso stout (which originally was an M36 Liberty Bell by Mangrove Jacks).
Cheers n’ beers!