Kwak recipe

[delboy]

This is the kwak recipe (clone brews with a few adjustments) i'll be brewing tomorrow (if the delivery from H&G arrives).
Kwak: Tawny amber Kwak sports a creamy off white head and starts off with a down to earth, mildy spicy, malt aroma, smooth rich, and full-bodied, it entices with a malty, slightly sweet, alcoholic taste on the palate finishing with a warm, dry aftertaste.
OG 1081-1086, FG 1015-1019, SRM 15, IBU 18-20, 8.5 % alcohol.

lager malt 6.25 Kg
Munich malt 1.4 Kg
Special B malt 0.175 Kg

Mash at 65-66 C for 90 mins

In the Boil

90 mins
Light muscavado sugar 0.85 Kg
Challenger 5.6 % 20g

15 mins
10g of challenger
10g of stryian goldings

fermenting with yeast from a chimay red bottle grown up to 2L over the course of a week and a half.
Going to keep it relatively warm ie 20-23 C.

Any suggestions?

[mysterio]

I always found Kwak pretty astringent, so you could try sparging with boiling water

[delboy]

I always found Kwak pretty astringent, so you could try sparging with boiling water

I think i'll go with the new and improved non-astringent variant