Just a heavy mash with some chocolate malt and crystal, brittish yeast BRT101 (RIP Alzymologist Oy, but I still have the Library). Takes time to mature, couple weeks after bottling it still asks for more bottle aging (hopefully few years) but already nice and mellow. Dangerously drinkable, for its ABV.
8kg pale
0.7kg crystal medium
0.3kg crystal oak
0.5kg chocolate
0.5kg torrified wheat
final volume 15L
Utilization could be better, but that’s zen approach we are trying - literally only large kitchen kettles and colander, I’ll make a post about this idea later. It works, but not so good on heavy stuff. But then fancy equipment doesn’t work with this well either (actually often worse). Heavy mashes are not so simple.
10 kg into 15 L, that’s a malt-head’s dream brew :)
I’m at the initial dreaming state of building a ‘kuurna’, the preferred sahti mashing process. That would be the way to optimise utilisation. I already have a stainless steel piece that would probably work as a base. No use building it though, no room in the house to set up the process or really even store it…