Brew House efficiency 72%
Mash Profile: Mash for 60mins at 67C, Mash out at 75C if you can.
Boil: Boil for 60mins
Fermentation: Primary for 14 days, Pitch at 16C and hold for 4 days, allow to free rise to 20C and hold for remainder of 14 days fermentation. Secondary fermentation for 2 to 6 weeks. Can be moved to keg or secondary fermenter or left in primary fermenter.
4.5kg Maris Otter
0.5kg Caramunuch III
0.5kg Chocolate Malt
0.5kg Rolled Oats
0.225kg Carafa III
0.235kg Lactose (I boiled in half a cup of water for 5mins and added to the wort in the fermenter)
Hops / Boil additions:
100g Hersbrucker (2.6%) at 60mins
30 Willamette (4.2%) at 15mins
85g Cocoa powder
Yeast: Lallemand Notthingham Yeast (11g)
Secondary Fermention additions:
2 to 4 Vanilla pods sliced open lengthwise soaked in 250ml Jack Daniel’s for 14 days (note prepare this on your brew day)
Carbonate to 2.4 volumes of CO2
This beer will get better with age so don’t rush drinking it.