djonas
Well-Known Member
- Joined
- Jan 4, 2011
- Messages
- 116
- Reaction score
- 3
The original idea was to brew an Imperial Oatmeal Coffee Stout but I decided to add chocolate to help transition between the dark roast coffee and malts. Also, as an extract brewer, this will be my first attempt at a partial mash so I am not sure how much 2-Row is actually needed for proper conversion. Anyway, all comments regarding the ingredients, their proportions and addition times would be much appreciated!
Pre-Boil Gravity: 1.025
Original Gravity: 1.101
Final Gravity: 1.024
ABV: 10.4%
IBU: 70
Color: 48 SRM
[Single Step Infusion @ 154 F, Rest for 60 min]
2.00 lb 2-Row (13.1%)
1.50 lb Flaked Oats (9.8%)
1.00 lb Roasted Barley (6.6%)
0.50 lb Chocolate Malt (3.3%)
0.50 lb Belgian Special B (3.3%)
0.40 lb Debittered Black Malt (2.6%)
0.35 lb Pale Chocolate Malt (2.3%)
9.00 lb Golden Light DME (59.0%)
1.40 oz Magnum (14.4%) @ 60 min
0.60 oz Magnum (14.4%) @ 20 min
1.00 oz EK Golding (5.0%) @ 15 min
1.00 oz EK Golding (5.0%) @ 0 min
3.00 oz Bittersweet Dark Baker's Chocolate @ 10 min
3.50 oz Ground Dark Roast Coffee @ 0 min
I will add yeast nutrients and rack this right onto a WY1056 yeast cake from a recently brewed Baltic Porter and ferment at about 67 F.
Pre-Boil Gravity: 1.025
Original Gravity: 1.101
Final Gravity: 1.024
ABV: 10.4%
IBU: 70
Color: 48 SRM
[Single Step Infusion @ 154 F, Rest for 60 min]
2.00 lb 2-Row (13.1%)
1.50 lb Flaked Oats (9.8%)
1.00 lb Roasted Barley (6.6%)
0.50 lb Chocolate Malt (3.3%)
0.50 lb Belgian Special B (3.3%)
0.40 lb Debittered Black Malt (2.6%)
0.35 lb Pale Chocolate Malt (2.3%)
9.00 lb Golden Light DME (59.0%)
1.40 oz Magnum (14.4%) @ 60 min
0.60 oz Magnum (14.4%) @ 20 min
1.00 oz EK Golding (5.0%) @ 15 min
1.00 oz EK Golding (5.0%) @ 0 min
3.00 oz Bittersweet Dark Baker's Chocolate @ 10 min
3.50 oz Ground Dark Roast Coffee @ 0 min
I will add yeast nutrients and rack this right onto a WY1056 yeast cake from a recently brewed Baltic Porter and ferment at about 67 F.