- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.086
- Final Gravity
- 1.024
- Boiling Time (Minutes)
- 60
- IBU
- 52
- Color
- 59
- Primary Fermentation (# of Days & Temp)
- 25 days @ 64 deg
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- recipe from BYO with slight changes
![g6DHx.jpg](https://proxy.imagearchive.com/cc5/cc5fe3d174e827ea95a4151d26011d95.jpg)
Here's the original recipe.
9 lb 2-row
1 lb DME
22 oz. flaked oats
1.0 lb. crisp chocolate malt (412 °L)
12 oz. Briess roast barley malt (300 °L)
9 oz. debittered, black malt (550 °L)
7 oz. crystal malt (120 °L)
2.0 oz. (57 g) ground Sumatran coffee
2.0 oz. (57 g) ground Sumatran coffee
2.5 oz. (71 g) chocolate chips
2 oz. (57 g) unsweetened chocolate baking nibs
1 oz Nugget pellet hops (60 min.)
1 oz Willamette pellet hops (30 min.)
1 oz Willamette pellet hops (0 min.)
1⁄2 tsp. Irish moss (last 15 minutes)
4 oz (113 g) of corn sugar for priming
Mash at 148 for 60 min at 1.25 qt/lb
Add 2 oz coffee and chocolate at flameout, in bag
At bottling, dissolve 4 oz priming sugar in 2 oz coffee steeped in 1 qt of water in French press
I changed the recipe from the original BYO all-grain version because I brew in a bag, and I use my 5 gallon kettle as a mash tun, so I can only fit about 13 lbs of grain, hence the extra lb of DME.