SWEET STOUT

Type: All Grain

Batch Size: 20.00 L

Boil Size: 24.96 L

Boil Time: 30 min

End of Boil Vol: 22.96 L

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Water additions: 30L

3.21g Baking soda

5.98g Calcium chloride

2.75g Gypsum

0.40g Epsom

0.10 Potassium Metabisulfi te

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Mash ingredients

4.90 kg Pale Malt (2 Row)

1.10 kg Oats, Rolled Roasted

0.50 kg Caramunich Malt I

0.37 kg Chocolate Malt

0.27 kg CARAFA Special Type 2

Mash Steps:

Mash at 68 Celsius for 60 mins.

Mash at 72 Celsius for 10 min.

Mash Out at 78 Celsius for 5 min.

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Boil ingredients

Boil – 30 mins

46.30g Southern Aroma (5.10 %) @ 30 mins (20.0 IBUs)

26.70g Southern Aroma (5.10 %) @ 10.0 min (8.0 IBUs)

2g Irish Moss @ 10 mins

100g Cacao Nibs @ 10 mins

250g Milk Sugar (Lactose) @ 5 mins

Ferment for 5 days @ 20 Celsius and cold crash at 4 Celsius for 2 days.