All Grain Yeast:
Wyeast 1056 Yeast Starter:
1L Batch Size (Gallons):
5 Original Gravity:
1.064 Final Gravity:
70 Boiling Time (Minutes):
80 Primary Fermentation (# of Days & Temp):
14 Secondary Fermentation (# of Days & Temp):
7 Tasting Notes:
Nice and dry, good bitterness.
9.25 Lbs 2-row
2.25 Lbs Crystal 60
1.5 Lbs Wheat (malted)
1 Lb Chocolate malt
.5 Lb Roasted Barley
.5 Lb Black Patent
2 oz N. Brewer (Pellets) 60 minutes
1.5 Oz Cascade (Pellets) 0 min.
1L starter of Wyeast 1056
12 Oz double-strength brewed coffee @ flameout
Mill dark grains separately from light grains.
Mash all the light grains together @ 149F
add 1/2 of the dark grains at 15 minutes into the mash
add remainder of dark grains 10 minutes before end of mash.
Sparge @ 170
I also added 2 tsp of 5.2 buffer to the water
Try to keep primary fermentation between 66 and 72F, if possible.
After secondary, keg, chill, force carb and drink!
I like it a little more carbonated than most stouts regularly are.. I go for about 2.2 Volumes.
If bottling, put the bottles away in a closet, and dont even think about them for at least a month. Your patience will be greatly rewarded. This beer really sings after about 2 months in the bottle.