7.0% ABV 96 IBU 21 SRM


OG:1.083 FG:1.030
Amount Name
6.80 kg
Pale Malt, Ale (Barrett Burston)
0.70 kg
Caramel/Crystal Malt - 60L, Medium (Bairds)
0.35 kg
Chocolate Malt (Bairds)
0.20 kg
Peat Smoked Malt (Bairds)


IBUs Name Time
48 ibus
80 mins
41 ibus
Columbus (Tomahawk)
80 mins
7 ibus
Columbus (Tomahawk)
10 mins
Columbus (Tomahawk)
0 mins


Amount Name Time
10.00 g
5.2 Stabiliser
1.00 tsp
Table Salt
30 mins
1.00 Items
Whirlfloc Tablet
15 mins
0.50 Cup
Oak Chips (Roasted French)


ID Name


Step Temp Type Time
67.0 C
75 mins

Brewing Notes

When the beer has reached its final gravity you're going to "oak" it. Here's the lowdown:
Find yourself some "Heavy Toast" American oak chips. For a 5-gallon batch, fill a glass 1-cup measure half full with the oak chips, and then top it off with near boiling water. Throw this in the microwave for a minte or so, or until the water begins to boil. Remove and cover with a piece of aluminium foil, keeping it as sanitary as possible. Wear a heat-resistant glove when handling, and be careful, it's HOT! Let this sit for a while to cool down.
When the oak juice tea has cooled, add the juice and chips directly to the primary fermenter; or if you have the luxury of a secondary fermenter, add it to that after you've sanitised it and purged it with C02. After adding the oak, chill to 2.2°C for one week, then keg or bottle and enjoy!
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