All Grain Yeast:
Fermentis US-05 Batch Size (Gallons):
5 Original Gravity:
1.106 Final Gravity:
65 Boiling Time (Minutes):
50.6 SRM Primary Fermentation (# of Days & Temp):
21 @ 68 F Tasting Notes:
A lot of chocolate. A bit resiny. Bitter finish without tasting burnt.
17 # Rahr 2 Row
3 # US Caramel 80
1 # US Chocolate
.5 # Roasted Barley
.5 # Black Malt
1.5 oz Chinook 13.5% AA 60 Min
.75 oz Columbus 13.9% AA 30 Min
.75 oz Columbus 13.9% AA 15 Min
.5 oz Chinook 13.5% AA 5 Min
Single Step Infusion at 154 F
Fly Sparge to 7.5 gallons.
Boil for 90 minutes down to 6 gallons. Expect to lost .5 gal to wort shrinkage
Cool to 68 degrees and pitch.
I currently have this bottle conditioning now. After sitting in primary for 3 weeks this beer tasted phenomenal! The late addition chinooks gave a bit of a resiny character that goes very well with the chocolate notes. My only reservation going in was that I was using a lot of different black malts. I was afraid it would make this taste ashy or burnt. It doesn't at all. This will definitely be held onto for a while. It's terrific now, but I can only imagine it will get better with age.
Note: The only difference to this vs what I actually made was I didn't pitch the US 05. We did this with a homebrew club at a local brewery. The brewers gave us all yeast right off their slurry. It was still chico though.
Here's a pic of a bottle: