Even More Sliven Jesus

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1. Water:
   • 9 liters in the bucket fermenter
   • Mash for 60 minutes with 19 liters at 65°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 25 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 300 minutes
2. Grain bill:
   • 3.0 kg Crisp Maris Otter malt, bought from true.beer milled yesterday at 1.40 mm
   • 0.5 kg Viking Smoked malt
   • 0.5 kg Viking Chocolate Dark malt
   • 0.5 kg Viking Caramel 400 malt
   • 0.5 kg Viking Caramel 150 malt
   • 0.5 kg Flaked Oats
   • 0.5 kg Brown Sugar, boil for 120 minutes
3. Hops:
   • 50 g Centennial, 9.5% alpha acids, boil for 60 minutes
   • 25 g Centennial, 9.5% alpha acids, boil for 30 minutes
   • 25 g Centennial, 9.5% alpha acids, boil for 0 minutes
4. Yeast:
   • Two packages of 11 g SafAle US-05 yeast
5. Parameters:
   • 74% efficiency
   • Measured 1143 OG with Tilt hydrometer
   • 1050 FG pending
   • 12.9 % ABV pending