All Grain Yeast:
Nottingham Dry Additional Yeast or Yeast Starter:
2 packs Batch Size (Gallons):
5 Original Gravity:
1.089 Final Gravity:
39.3 Boiling Time (Minutes):
85.9 Primary Fermentation (# of Days & Temp):
14 @ 72F Secondary Fermentation (# of Days & Temp):
14 @ 72F Tasting Notes:
Tasted very awesome, strong chocolate notes, cross between milk and bitter.
8oz bakers unsweetened chocolate ground up in a blender (i have a ninja, it rocks) then tossed in BOIL at 10-5 min remaining. then add 8oz lactose with it.
6 Madagascar Vanilla Beans slit and stripped and soaked in 1/4 cup vodka for 4-5 days, then tossed in secondary for 14 days (or more if you wish). 16oz Colombian Coffee (can't remember brand i used) Cold steeped in pre-boiled water for 2 days in fridge. occasionally giving it a shake. added before bottling, strain first. My original recipe i only used 2 beans and 8oz coffee, it turned out awesome, very very awesome, however, the above is what i would change it to. maybe add another 4oz of roasted barley.
however, the older it got the more roast i started picking up.
i seriously need to make 10 gallons of this.
mashed at 150 for 60 minutes. *EDIT*
13 lbs Marris Otter (Bairds) (2.8 SRM)
2 lbs Chocolate Malt (Bairds) (609.1 SRM)
1 lbs Coffee Malt (170.0 SRM)
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Roasted Barley (600 SRM)
3.0 OZ Flaked barley
1oz Cluster 60 min 7.6AA
0.50oz Chinook 60 min 11.8AA
1oz Boadicea 1 min 5.7AA