All Grain Yeast:
WLP002 Yeast Starter:
3/4 of 2L Batch Size (Gallons):
5.1 Original Gravity:
1.085 Final Gravity:
1.021 est IBU:
48 Boiling Time (Minutes):
67.5 Primary Fermentation (# of Days & Temp):
14 @ 68f Secondary Fermentation (# of Days & Temp):
14 @ 68f Tasting Notes:
pretty tasty wort
12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 64.00 %
1.50 lb Aromatic Malt (26.0 SRM) Grain 8.00 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 8.00 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 8.00 %
1.00 lb De-Bittered Black Malt (520.0 SRM) Grain 5.33 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.67 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.67 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.33 %
1.00 oz Simcoe BYOB Pellet [11.90 %] (90 min) Hops 37.2 IBU
1.00 oz Pearle [6.10 %] (20 min) Hops 10.8 IBU
1.00 ct Servomyces (10 min)
6oz Ghiradelli Semisweet baking chocolate, melted with some Avery Mephistopheles stout (10 min)
8oz Arbuckle Mocha Java, lightly crushed in a grain bag (8 min)
1 Whirflock (5 min)
Mash-in 6g at 157f for 45 minutes, mash-out and sparge as usual. Used about 7.25g preboil volume, should have gone for 7.5-7.6g, I came up just a little short.
I took a half pound of the Arbuckle coffee, put them in a large plastic ziplock, and mashed them with a hammer until they were broken up well but not ground. This went in a grain bag in the boil at about 8 minutes and stayed in until the wort was getting cooled, so about 15 minutes total.
To make the chocolate I got some Ghiradelli semisweet baking squares, put them in a pot on low heat with about 4oz of Avery Mephistopheles stout that I was drinking. Melted it nice and thoroughly, scraped it into the kettle. Some of the leftovers tasted very good!
My efficiency was crap probably because I did a fairly coarse mill on about half of the grain, I should stick with a little bit tighter milling and sparge slower.
I'm going to see how this develops as it ferments, and probably do an additional cold brewed coffee infusion near bottling time if I don't feel like its up to snuff.