Pastry porter
Basics
| IBU | SRM | Calories | Carbs |
|---|
| 24 | 25 | 45* | 5.4g* |
* estimated values per 100mlVolume
| Liquor | Sparge | Boil | Rack |
|---|
| 23L | 1L | 22L | 18L |
Grain Bill
| Grain | Quantity |
|---|
| Maris Otter Pale | 3000g |
| Weyermann Chocolate Wheat | 300g |
| Simpsons Caramalt | 200g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
Boil
| Additions | Quantity | Time |
|---|
| Fuggles hops | 25g | Start |
| Fuggles hops | 15g | 10 |
| Lactose | 200g | 10 |
| Cacao Nibs | 100g | 10 |
| Protafloc | 1/4 | 5 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Lallemand Nottingham | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 10ml |
Notes
Rest at 20C for 2 days, then cold crash to 4C before racking with 250ml of hazelnut syrup.
