My friend Evelyn is from Malaysia, where this 7% roasty monster is considered a delicate, healthy ladies drink!
Pre-Boil Gravity: 1.064 SG
Original Gravity: 1.069 SG
Final Gravity: 1.016 SG
IBU: 40.0 IBU
Colour: 60 EBC
BU:GU Ratio: 0.6
Mash water: 22L
Sparge water: 12.5L
Grain (total: 4.9kg):
UK Maris Otter – 6 kg (85.2 %)
Gladfield Dark Chocolate Malt – 280g (4.0 %)
Gladfield Light Crystal Malt (20ºL) – 280g (4.0 %)
Gladfield Dark Crystal Malt (75ºL) – 280 g (4.0 %)
German Carafa Special II – 150 g (2.1 %)
Gladfield Roasted Barley – 50 g (0.7 %)
70g UK Fuggle 4.5% (40 IBU) @ 60 mins
Mash at 67°C for 60 mins, mashout and sparge.
Boil for 60 mins (add the hops right at the beginning of the boil) then chill to 22°C.
Pitch @ 22°C with Mangrove Jacks M15 – Empire Ale. Hold at 23°C for 4 days then slowly raise the temp over 2 days to 26°C.
My version of this beer fermented like a mad idiot for three days then stopped dead. The finishing gravity was 1.021, so pretty high! The beer doesn’t taste too sweet (not sure why, maybe because of the high bitterness and the roasty flavours), but the abv didn’t quite reach 7%. It’s a pretty tasty beer. I like using more dark chocolate rather than the aggressive roast barley for the bulk of the flavour.