I don't like the debitterd dehusked black malts, they sometimes give a cherry like taste and something 'powdery' in the mouth feel. So I decided to toss the remainder of my stock in the boil near the end in the hope not to extract those. This gives a nice smooth malt bitterness and dark bread crust.
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OG 1060 IBU 43 EBC 82 Mash 75 min @67°C 62,5% Pale malt (Holland malt) 25,0% Brown malt (TF) 9,4% Crystal malt (TF) Boil 60 min Liberty, FWH 3,1% Carafra Spezial III (Weyermann) 20min Kveik #7 Granvin uncontrolled @~32°C Carbed to 1.8 vol.
There's quite a bit of Crystal in there as it was 'designed' for a party and it surprised me in a positive way, normally I'd go with just 30+% of brown.
Despite the darkness of the grains, the deep dark chocolate, the fruitiness of the yeast still comes through.