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12. Stout

Fermentables
4 kg. Pale Ale malt EBC 5,5 – 7,5
500 gr. Chocolate Wheat Malt EBC 1000 – 1200
300 gr. Flaked Barley
200 gr. Oatmeal
50 gr. Roasted Barley
Mash for 60 min. at 67°C

Hops
Challanger 7,0% 33 gr. 90 min.
Northern Brewer 6,6% 33 gr. and Challanger 12 gr. 45 min.
Fermentation
Yeast: Wyeast London Ale
Temperature: 22°C
OG: 1.049
Volume: 23L
October 16th
Temperature: 22°C
FG: 1.013
Very nice, very dark colour and also a very roasted taste.
Bottled with 200g corn sugar to 1 5L mini-key, 1 2L bottle, 16 Grolsch bottles, and some small bottles.

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