Frankensteining this one.
I eventually brewed this recipe:
For 20 liters of OG 1112 beer
Pale 49,3 % 5,000 kg
Cara-aroma 2 9,9 % 1,000 kg
Aroma 150 9,9 % 1,000 kg
Rookmout 9,9 % 1,000 kg
Chocolademout 6,9 % 0,700 kg
Honing 9,4 % 0,950 kg
Zwartemout 4,9 % 0,500 kg
(No peat. I chickened out eventually, plus I'd run out of 25ppm)
Mashed at 66°C for 120 Min. (2,6 l/kg)
Hops:
Target 13,5 % 21 gr 60 Min. 27 EBU
East Kent Golding 6,0 % 20 gr 60 Min. 11 EBU
Fuggle 5,5 % 44 gr 30 Min. 17 EBU
Sorachi Ace 16,0 % 20 gr 30 Min. 23 EBU
Target 13,5 % 20 gr 10 Min. 9 EBU
Fuggle (UK) 6,5 % 20 gr 10 Min. 4 EBU
East Kent Golding 6,0 % 30 gr 10 Min. 6 EBU
Sorachi Ace 16,0 % 40 gr 5 Min. 12 EBU
Fermented with two packs of Danstar Nottingham.
This has been sitting in secondary now for about half a year to mellow out. Turned out very bitter and not very complex. A bit of a downer, really. Sorachi ace is all but gone.
Two weeks ago I added 8 pears, which I'd baked in the oven in a salt crust.
Boiled them (skins and a bit of salt and all) in a sugar syrup until well caramelised.
Dumped that into secondary, along with a vanilla pod.
Two weeks in, it's already much richer, smoother and more layered.