Just a heavy mash with some chocolate malt and crystal, brittish yeast BRT101 (RIP Alzymologist Oy, but I still have the Library). Takes time to mature, couple weeks after bottling it still asks for more bottle aging (hopefully few years) but already nice and mellow. Dangerously drinkable, for its ABV.
Very pretty by the eyes, no doubt the taste buds would agree! With the chocolate and crystal this appears very similar to what I'll probably be making next with your Lager Malty. Might stray from the plan though, as the lemon balm is still alive so I could also re-run the previous recipe with proper boutique yeast :)
May I ask how much malt per volume? Still haven't got means to take the gravity on my stuff so I'm curious.
8kg pale
0.7kg crystal medium
0.3kg crystal oak
0.5kg chocolate
0.5kg torrified wheat
final volume 15L
Utilization could be better, but that's zen approach we are trying - literally only large kitchen kettles and colander, I'll make a post about this idea later. It works, but not so good on heavy stuff. But then fancy equipment doesn't work with this well either (actually often worse). Heavy mashes are not so simple.
10 kg into 15 L, that's a malt-head's dream brew :)
I'm at the initial dreaming state of building a 'kuurna', the preferred sahti mashing process. That would be the way to optimise utilisation. I already have a stainless steel piece that would probably work as a base. No use building it though, no room in the house to set up the process or really even store it...