Recipe Type: Extract Yeast: Lalvin EC-1118 Yeast Starter: 250 ml Starter Additional Yeast or Yeast Starter: None Batch Size (Gallons): 4 Original Gravity: 1.085 Final Gravity: 1.03 IBU: Medium Hop Boiling Time (Minutes): 30 Color: Black Primary Fermentation (# of Days & Temp): 21 @ 20 Deg Celcius Additional Fermentation: None Secondary Fermentation (# of Days & Temp): 30 @ 20 Deg Celcius Tasting Notes: Dark Chocolate. Dark Fruit. Mild Coffee. Vanilla hint. Caramel hint.
19 Liter Batch
1.8 KG Mangrove Jack's Export Stout Extract (Delicious)
1.5 KG DME
500 Grams Dextrose
30 Grams Saaz hops (muslin bag with initial boil)
5 Grams yeast nutrient
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Steeped in 20 Y/O brandy)
70 Grams Caramel brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
20 Degrees Celsius
FG: 1.010 (Target)
FG: 1.03 (Real)
Low FG due to my own idiocy by not aerating wort and using a MUCH to small starter.
Anyway, It's great. please try it.