 |
American Stout |
4 Gal |
9.27% |
66.21 |
1.093 |
1.022 |
50°L |
All Grain |
6 |
Beer
0 |
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Title: Chocolate Coffee Stout II |
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| Boil Size: 5 Gal |
Boil Time: 60 |
Boil Gravity: 1.083 |
Efficiency: 65 |
Mash Thickness: 1.25 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.75 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/16/2020 12:58 AM |
Notes: Take 2:
- Increased abv to around 8.5 to 9.5
- Added oats for a more full body (not sure on this)
- Lowered black malt proportions
- Increased mash temp from 154 to 156
- Increased hop additions and IBU to 49, which brings us to 0.56 IBU/OG (still a bit off from the original of 0.63)
- Increased cold brew coffee by 33%
- Increased cacao nib addition by 120%
Could probably use roasted/black barley instead of black malt.
This mash will be close to full kettle volume, use more sparge water.
Note for the cacao nibs: 250ml of 40% alcohol will raise 4 gallons by 0.5% abv. |
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