The brewer at the home brew store thought the dark grains might ruin the brew, so we made a few modifications.
Based on a 40 litre batch.
6.2 kgs Pale Ale malt
0.5 kgs Roasted barley
0.7 kgs Dark chocolate
0.5 kgs Crystal 40
0.5 kgs Crystal 120
0.7 kgs Biscuit
0.5 kgs Rolled oats
110gr Williamette hops @ 60 mins
1 packet S-04 yeast
Used local artesian water with no additions
30 litres of strike water heated to 76 degrees to account for cooling
60 minute mash
Fly sparged with 25 litres of water
Cooled to 28 C, added 1 packet of yeast. It was bubbling nicely away by morning.
I was unsure if I could get away with 1 packet of yeast, but it seems fine.
I started the process at 8am and had finished by 3pm, including cleaning up.
Drank a Garage Project Cereal Milk Stout with brunch , then enjoyed a Texas Tea in the afternoon.
