- Recipe Type
- Partial Mash
- Yeast
- Nottingham Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.061
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 45
- IBU
- 34
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 6
- Secondary Fermentation (# of Days & Temp)
- 20
- Tasting Notes
- Great coffee flavor with the chocolate coming through on the back end.
Grains:
2 lbs Munich
1/2 lb roasted barley
1/2 lb chocolate roast
1/2 lb oats
1/4 lb crystal
45 min temp - 155
Ingredients:
5.5 lbs of dark malt extract
1 lb Lactose
Hops for the Boil:
60 - 1/2 oz nugget
30 - 1/2 oz nugget
15 - 1/2 oz mt hood
end - 1/2 oz mt hood
Yeast - Nottingham Ale
When you move to the secondary add 2 quarts of your favorite coffee cold pressed with 1/2 cup of Dutch Process coco.
Priming - My last batch over carbonated so next time I am going to reduce the amount of priming dextrose to 3 oz.
2 lbs Munich
1/2 lb roasted barley
1/2 lb chocolate roast
1/2 lb oats
1/4 lb crystal
45 min temp - 155
Ingredients:
5.5 lbs of dark malt extract
1 lb Lactose
Hops for the Boil:
60 - 1/2 oz nugget
30 - 1/2 oz nugget
15 - 1/2 oz mt hood
end - 1/2 oz mt hood
Yeast - Nottingham Ale
When you move to the secondary add 2 quarts of your favorite coffee cold pressed with 1/2 cup of Dutch Process coco.
Priming - My last batch over carbonated so next time I am going to reduce the amount of priming dextrose to 3 oz.
