Done a bit of reading and tinkering and substituting based on what I have and what I want to try and use up and came up with this. I would appreciate your thoughts on it please.
11 litre batch.
The wheat is there for two reasons, one to use it up and two to add a bit of head retention, even though it doesn't appear to be a traditional ingredient... but I thumb my nose to tradition. Within reason.
I don't have roasted barley but I find a few recipes that don't and use / suggest black / carafa III. I've added the brown malt for some coffee aroma and again to use it up.
Two half packs of yeast. Well, again, to use up, so convince me I'm being an idiot. It's not like it's a saison yeast or anything. What fool would put a saison yeast in a brew without knowing what he was doing with it?
One other thing. The FG seems high at 1021. I guess this is mash temp, grains, yeast. Does this look ok? I'm happy with the ABV and EBC
Oxfordshire Milk Stout AG#13
Sweet Stout
6.0% / 16.3 °P
70% efficiency
Batch Volume: 11 L
Boil Time: 60 min
Vitals
Original Gravity: 1067
Final Gravity: 1021
IBU (Tinseth): 32
Colour: 78 EBC
Mash
Temperature — 68 °C — 60 min
Malts (3.176 kg)
2.412 kg (76%) — Maris Otter Pale Malt, Maris Otter — Grain — 4 EBC
243 g (7.6%) — Wheat Malt Pale — Grain — 3.9 EBC
213 g (6.7%) — Low Colour Chocolate Malt — Grain — 550 EBC
180 g (5.7%) — Black Malt — Grain — 1035 EBC
128 g (4%) — Brown Malt — Grain — 170 EBC
Other (160 g)
160 g — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil
Hops (22 g)
15 g (29 IBU) — Northern Brewer 9.5% — Boil — 60 min
7 g (4 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
Yeast
0.5 pkg — Mangrove Jack's M15 Empire Ale Yeast 72.5%
0.5 pkg — Fermentis S-04 SafAle English Ale 75%
Cheers
11 litre batch.
The wheat is there for two reasons, one to use it up and two to add a bit of head retention, even though it doesn't appear to be a traditional ingredient... but I thumb my nose to tradition. Within reason.
I don't have roasted barley but I find a few recipes that don't and use / suggest black / carafa III. I've added the brown malt for some coffee aroma and again to use it up.
Two half packs of yeast. Well, again, to use up, so convince me I'm being an idiot. It's not like it's a saison yeast or anything. What fool would put a saison yeast in a brew without knowing what he was doing with it?
One other thing. The FG seems high at 1021. I guess this is mash temp, grains, yeast. Does this look ok? I'm happy with the ABV and EBC
Oxfordshire Milk Stout AG#13
Sweet Stout
6.0% / 16.3 °P
70% efficiency
Batch Volume: 11 L
Boil Time: 60 min
Vitals
Original Gravity: 1067
Final Gravity: 1021
IBU (Tinseth): 32
Colour: 78 EBC
Mash
Temperature — 68 °C — 60 min
Malts (3.176 kg)
2.412 kg (76%) — Maris Otter Pale Malt, Maris Otter — Grain — 4 EBC
243 g (7.6%) — Wheat Malt Pale — Grain — 3.9 EBC
213 g (6.7%) — Low Colour Chocolate Malt — Grain — 550 EBC
180 g (5.7%) — Black Malt — Grain — 1035 EBC
128 g (4%) — Brown Malt — Grain — 170 EBC
Other (160 g)
160 g — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil
Hops (22 g)
15 g (29 IBU) — Northern Brewer 9.5% — Boil — 60 min
7 g (4 IBU) — East Kent Goldings (EKG) 5% — Boil — 15 min
Yeast
0.5 pkg — Mangrove Jack's M15 Empire Ale Yeast 72.5%
0.5 pkg — Fermentis S-04 SafAle English Ale 75%
Cheers
