Appearance: Pitch black - as dark as the night sky, with an opaque brown head.
Nose: A clean burnt sugar dominates, immediately giving way to rich dark fruits - plums, raisin, and fresh cranberries. Eventually, a roasted smokiness emerges, like a distant bonfire on the horizon.
Malts: Pilsner Zero, Munich, Carafa II Special, Special B, Chocolate malt, Crystal 300, Demerara sugar
Hops: Magnum, Northern brewer
OG 24.2° ; FG 6.2° ; IBU 60
Serve 10–14 ˚C
Grist. We scale this grist bill in this proportion to hit a starting gravity of 25° Plato after boil, and boil aggressively to ensure rich caramelisation.
58.9% Pilsner zero (Viking)
17% Munich (light) (Viking)
8.5% Carafa type 2 special (Weyermann)
4.2% Special B (Dingemans)
4.2% Chocolate malt dark (Viking)
4.2% Cara 300 (Viking)
2.8% Cara pale (Viking)
A further 15% of the fermentables will come from a dark sugar added at the start of the boil.
We mash for approximately 60 minutes at 62°C, then rise to 72°C for 15 minutes, before finally mashing out at 78°C and starting the latter.
We would look to start the boil at approximately 24°, with a pH of 5.1
Over the 60 minute boil we bitter to approximately 60—70 IBU with Magnum, and add 0.64g/L of Northern Brewer at the end of the boil
We ferment Öö at cool temps of around 18°C with WLP090, San Diego Super yeast, which we use as our house strain. We expect this to finish at approximately 7° Plato
Following the main fermentation, we’ll crash this to –1°c and hold it there until it’s tasty, removing the yeast. It’s not uncommon for this to sit for several weeks at cold temperatures lagering!
We use Viking malt from Finland for the majority of our base malts and they have a very British style.
US-05 is an adequate substitute for WLP090, and may be preferable if you cannot create a healthy yeast starter
We’re using protafloc and yeast nutrients, these can be added as appropriate during the boil