Just don’t forget to let me know how it turned out.
All-Grain, 19 litres (BIAB method)
Nuts & Bolts
Brewhouse efficiency: 70%
4kg Munich or Vienna malt
500g home-made smoked malt (use pale malt as base) or store-bought smoked malt
450g rye malt
400g flaked oats
400g biscuit malt (or similar Belgian-style malt)
90g roasted barley
30g fresh rosemary leaves @ 30 minutes
30g crushed juniper berries @ 30 minutes
20g fresh sage leaves @ 30 minutes
10g grated ginger root @ 10 minutes
28g crushed juniper berries @ 5 minutes
3g cracked black pepper @ 5 minutes
28g fresh thyme leaves @ flameout
400g honey (wildflower, heather, or fynbos honey) in the whirlpool
Mash grains at 67°C for 75 minutes.
Boil for 60 minutes, following the herb and spice additions listed.
Chill to 25°C, then pitch rehydrated yeast. Aerate your wort well. Ferment at 18-22°C.
After seven days in the fermenter, add 7g of oak chips. Steam t he oak chips in a colander for 15 minutes before adding them into your fermenter.
Bottle after two weeks or when FG has been reached. If bottle conditioning, use 100 grams of dextrose for 2.1 volumes of carbonation.