* You need to prepare 700g of rolled oat and add them into the mash together with above malts. * Adding 300g of Chocolate Malt and 300g of Roasted barley (packed together in a small package) 15 minutes before mashing ends.
Mash the grain at 65-67 celsius degree for 90 minutes.Hop schedule:
Boil 50g of EKG for 60 minutes.
Ferment the beer at 18-20 celsius degree for 14 days. (if you have problem to ferment at 18-20 celsius you substitute with Kveik yeast)