jceg316
Landlord.
- Joined
- Sep 8, 2014
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I'm so pleased to have won this competition. The recipe entered is Harry Porter and the Quest for Chicken Nuggets. It was originally based off a Mikkeller recipe but has been changed a couple of times to suit my system and the ingredients I'm more likely to have in stock.
Batch size: 25L
Efficiency: ~70%
OG: 1.059
FG: 1.019
ABV: 5.2%
Grain Bill
2.8kg lager
2.5kg maris otter
0.57kg brown malt
0.4kg flaked barley
0.4kg chocolate malt
80g amber malt
Hops
25g Herkules @ 60 min
16g Lublin @ 15 min
16g Hallertau @ 15 min
16g Hallertau @5 min
13g Willamette @5 min
Yeast
Saflager W-34/70 fermented at ~20ðC
Extras
2 vanilla beans cut up into secondary for 1 week
500ml cafetiere coffee into secondary for 1 week
For the coffee I used 500ml water to 50g of Lavazza coffee.
This yeast can take a couple of days before it starts to show signs of fermentation, and can give off horrific sulphur smells for up to 1 week after fermentation is complete. It's a very robust yeast though which seems to accentuate the coffee and vanilla flavours.
Batch size: 25L
Efficiency: ~70%
OG: 1.059
FG: 1.019
ABV: 5.2%
Grain Bill
2.8kg lager
2.5kg maris otter
0.57kg brown malt
0.4kg flaked barley
0.4kg chocolate malt
80g amber malt
Hops
25g Herkules @ 60 min
16g Lublin @ 15 min
16g Hallertau @ 15 min
16g Hallertau @5 min
13g Willamette @5 min
Yeast
Saflager W-34/70 fermented at ~20ðC
Extras
2 vanilla beans cut up into secondary for 1 week
500ml cafetiere coffee into secondary for 1 week
For the coffee I used 500ml water to 50g of Lavazza coffee.
This yeast can take a couple of days before it starts to show signs of fermentation, and can give off horrific sulphur smells for up to 1 week after fermentation is complete. It's a very robust yeast though which seems to accentuate the coffee and vanilla flavours.
