Having successfully made 2 Berliner Wiesses, I discovered that drinking exclusively 2.1% beers doesn't give you a sense of satisfaction like a viscous, chewy stout - so I made one. A beer to be taken seriously - hence the name.
Mash: 1 hour at 63ºC
4 Kg Pale malt
100g crystal malt
300g chocolate malt
100g roast barley
Boil: 50 mins
75g Mount Hood hops added 30 mins from end
75g Mount Hood hops added 20 mins from end
10g Irish Moss added 15 mins from end
No chiller was used on this wort. 10 litres of wort were collected & once cool the beer was inoculated with a low attenuating ale yeast. The OG was 1.068 & SG at bottling 1.018 which should give a beer of around 6.6% alcohol.
Fermented at 16ºC for 5 days, but still going strong with a good krausen on, so the temperature was raised to 22ºC for 48 hours until the krausen was gone. Then left at around 7ºC for 24 hours to settle the yeast out, before bottling.
Verdict on bottling - viscous & more than a little like sweet liquorice with plenty of dark chocolate flavours.