Method All Grain
Batch Size 21 liters (fermentor volume)
Boil Time 90 min
Boil Size 27 liters
Efficiency 73%
Fermentables
| Amount | Fermentable | PPG | °L | Bill % |
|---|---|---|---|---|
| 3.91 kg | Maris Otter Pale | 38 | 3.75 | 66.8% |
| 570.01 g | Munich | 37 | 6 | 9.7% |
| 350.7 g | Crystal 30L | 34 | 30 | 6% |
| 260.4 g | Chocolate | 34 | 425 | 4.5% |
| 165 g | Black Patent | 27 | 525 | 2.8% |
| 500 g | Flaked Oats | 33 | 2.2 | 8.5% |
| 70 g | Brown Sugar (late boil) | 45 | 15 | 1.2% |
| 25 g | Honey (late boil) | 42 | 2 | 0.4% |
Hops
| Amount | Variety | Type | AA | Use | Time | IBU |
|---|---|---|---|---|---|---|
| 50 g | East Kent Goldings | Leaf/Whole | 5% | Boil | 90 min | 29.99 |
Other Ingredients
| Amount | Name | Type | Use | Time |
|---|---|---|---|---|
| 50 ml | Vanilla Extract | Flavor | Boil | 5 min |
| 35 g | Cocoa Powder | Flavor | Boil | 15 min |
| 2 each | Vanilla Beans | Water Agt | Secondary | 7 days |
Yeast
Wyeast - London ESB Ale 1968
Attenuation 69%
Flocculation Very High
Optimum Temp 17.8 - 22.2°C
Fermentation Temp 19°C
Mash Guidelines
| Amount | Type | Target Temp | Time |
|---|---|---|---|
| 20 L | Temperature | 63°C | 40 min |
| 18.1 L | Infusion | 68°C | 25 min |
Starting Mash Thickness: 3 L/kg
Recipe Last Updated: 2019-06-30