CollinsBrew
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast London Ale
- Yeast Starter
- N/A
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.063
- Final Gravity
- 1.010 expected
- Boiling Time (Minutes)
- 90
- IBU
- 32
- Primary Fermentation (# of Days & Temp)
- 8 days at 67
- Secondary Fermentation (# of Days & Temp)
- 14 days at 67
- Tasting Notes
- Should be smooth with nice chocolate finish
Ingredients
Brewhouse Efficiency: 82.00%
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain
1 lbs Caramel/Crystal Malt - 120L (120.0 SRM) Grain
1 lbs Chocolate Malt (350.0 SRM) Grain
1 lbs Victory Malt (25.0 SRM) Grain
8.0 oz Roasted Barley (500.0 SRM) Grain
2.00 oz Cascade[3.50 %] (60 min) Leaf Hops
2.00 oz Cascade [3.50 %] (30 min) Leaf Hops
4.00 oz Ghiradelli Unsweetened Cocoa Powder (secondary) Misc - Boiled in water, chilled and then added.
16.0 oz Milk Sugar (Lactose) (0.0 SRM Boil) Sugar
1 Vanilla Bean scraped and cut in 2.0 oz Vodka (secondary)
1 Pkg Wyeast London Ale Yeast
Mash Profile
Single Infusion
60 min Mash 154.0 F
10 min Mash Out 168.0 F
This was moved to secondary last night and tasted like a great dark stout prior to the chocolate and vanilla bean addition. I'll add more on the flavor profile after I transfer to the keg in two weeks. Depending on the taste, I may still add a chocolate extract prior to kegging if it's too bitter.
Brewhouse Efficiency: 82.00%
10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain
1 lbs Caramel/Crystal Malt - 120L (120.0 SRM) Grain
1 lbs Chocolate Malt (350.0 SRM) Grain
1 lbs Victory Malt (25.0 SRM) Grain
8.0 oz Roasted Barley (500.0 SRM) Grain
2.00 oz Cascade[3.50 %] (60 min) Leaf Hops
2.00 oz Cascade [3.50 %] (30 min) Leaf Hops
4.00 oz Ghiradelli Unsweetened Cocoa Powder (secondary) Misc - Boiled in water, chilled and then added.
16.0 oz Milk Sugar (Lactose) (0.0 SRM Boil) Sugar
1 Vanilla Bean scraped and cut in 2.0 oz Vodka (secondary)
1 Pkg Wyeast London Ale Yeast
Mash Profile
Single Infusion
60 min Mash 154.0 F
10 min Mash Out 168.0 F
This was moved to secondary last night and tasted like a great dark stout prior to the chocolate and vanilla bean addition. I'll add more on the flavor profile after I transfer to the keg in two weeks. Depending on the taste, I may still add a chocolate extract prior to kegging if it's too bitter.