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A smotth and malty Central European style black larger. Brewed with Pilsener and Munich malts, German dark crystal and black malt. For smoothness, the black malt was prepared seperately with a 24 hour cold water infusion, Mash temperature was 66 degrees.
Bitterness of 22IBU has been achieved using Magnum and Hallertau. Optional dry hop with Hallertau.
Suggested Yeast: Saflager W-34/70, Safale S-04, M42 Mangrove Jack New World Strong Ale or Nottingham
Heavy dry hopping with suitable American hops and Safale US-05 would turn this into a black IPA.