-6tsp gypsum (add to water before it boiled)
-3.2kg LME base
-300g Crystal 120
-300g Roasted Barley
-300g Black malt
-200g Chocolate malt
-100g smoked malt
-60g Northern Brewer Hops
-Windsor ale yeast
Augmented with 1 cup of steel-cut oats toasted to medium brown and seven seconds of coarse coffee. (maybe rolled oats are better?)
Oats added at eight minutes into boil.
Gypsum was added as water was coming to a boil for grain steep.
Northern brewer at start. Golding's 10 minutes from end of boil.
Dec 7, 2014
Sat in primary for seven days. Transferred to secondary leaving two inches of beer behind.
Flavour was stouty...but a little sour. Time will help.
Dec 14, 2014
SG reading is 1.015. Will check tomorrow to see if it's still going down or stable.
Flavour has mellowed some. Missing the coffee taste from last time. Chocolate is more present. No smoke. Maybe we should smoke our own barley next time? Will have to remake previous recipe.
Didn't use as much sugar as I should have when bottling. Only used about 1/3 of a package. 1/2 -2/3 is probably ideal.
Flavour is good... Nice body... Smooth chocolaty taste. No smokiness.
Maybe I'll smoke my own malt next time.