#226JANUARY 2016
PARADOX ISLAY Download BeerXML
THIS BEER IS
Intense peaty smoke layers on decadent roast coffee and chocolate in our Islay barrels aged paradox stout. One of the smokiest beers we have ever produced.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 13.0% | |
| Target FG | 1015.0 | |
| Target OG | 1112.0 | |
| EBC | 300.0 | |
| SRM | 152.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 86.61% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 90mins |
FERMENTATION
| 21°C | 70°F |
INGREDIENTS
MALT
| Extra Pale | 6.50kg | 14.3lbs |
| Caramalt | 0.88kg | 1.9lbs |
| Munich | 0.50kg | 1.1lbs |
| Flaked Oats | 2.00kg | 4.4lbs |
| Dark Crystal | 0.88kg | 1.9lbs |
| Carafa Special Type 1 | 0.25kg | 0.6lbs |
| Carafa Special Type 2 | 0.50kg | 1.1lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Columbus | 60.0g | Start | Bitter |
| Columbus | 20.0g | Middle | Flavour |
| Saaz | 20.0g | End | Flavour |
| First Gold | 20.0g | End | Flavour |
YEAST
- Wyeast 1272 - American Ale II
FOOD Pairing
- Smoked mackerel & radish salad
- Ossobuco
- Dark chocolate & salted caramel brownie
BREWER'S TIP
Get a whisky barrel to add the extra depth to your beer. Alternatively use oak chips or Whisky soaked wood.