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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.
Ingo