6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract
1.7 lbs. (0.77 kg) light dry extract
22 oz. (0.62 kg) flaked oats
1.0 lb. (0.45 kg) chocolate malt (350 °L)
12 oz. (0.34 kg) roast barley malt (450 °L)
9.0 oz. (0.25 kg) debittered, black malt (530 °L)
7.0 oz. (0.19 kg) crystal malt (120 °L)
2.0 oz. (57 g) ground French Pressed Sumatran coffee
2.0 oz. (57 g) ground Cold Pressed Kona coffee
2.5 oz. (71 g) Scharffen Berger Baker's Dark Bittersweet Chocolate
1.5 oz. (43 g) Scharffen Berger Unsweetended Baker's Chocolate
14.3 AAU Nugget pellet hops (60 min.) (1.1 oz./ 31 g of 13% alpha acid)
2.5 AAU Willamette pellet hops (30 min.) (0.5 oz./ 14 g of 5 % alpha acid)
2.5 AAU Willamette pellet hops (0 min.) (0.5 oz./ 14 g of 5 % alpha acid)
Wyeast 1056 Amercan Ale Yeast
I melted the chocolate (which came in bar form) in a double boiler and added it to the last 10mins of the boil. It mixed right in perfectly. After flameout French Pressed Sumatra coffee added when wort got down to 190degrees.
My OG was 1.063 at 65degrees and after 11 days its down to 1.017 at 67degrees.
The coffee taste is nice, smooth and fresh. Not bitter at all, the french press is definitely the way to go. The chocolate flavor is nice and subtle, but I feel like the original Founder's version has a more upfront chocolate flavor.
I'm already loving the taste of this beer, but I feel like when I add the Kona coffee to the secondary in a few days that it may completely mask the chocolate flavor. So I was thinking of adding some more chocolate in the secondary. But, I'm not sure what I should use.
Should I go with unsweetened nibs and soak them in vodka for a few hours to sanitize?