Orangevango
Well-Known Member
- Joined
- Mar 21, 2008
- Messages
- 596
- Reaction score
- 5
20.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
2.00 lb Chocolate Malt (350.0 SRM) Grain 7.41 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 3.70 %
1.00 lb Black Barley (Stout) (500.0 SRM) Grain 3.70 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.70 %
2.00 oz Columbus (Tomahawk) [12.20 %] (90 min) Hops 51.9 IBU
2.00 lb Molasses (80.0 SRM) Sugar 7.41 %
2.00 lb hershey's cocoa powder
1.5 tsp cayanne powder
2 tbsp ancho powder
I will mash at 148 for 2 hours. The molasses will not go into the boil, I will use it to step up the gravity.The plan Is to pitch it onto a US-05 yeast cake, and add one pound of mollasses just when the fermentation starts to calm down I will warm the first pound of molasses and slowly mix it into the fermentor, rousing the yeast in the process. When it starts to calm down again, I will add the second pound. Hopefully this will end up quite dry, if it gets stuck I will cold crash it and rack it onto a champagne yeast starter.
Im hoping for 65% efficiency on this one due to the massive grain bill. What do you guys think?
2.00 lb Chocolate Malt (350.0 SRM) Grain 7.41 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 3.70 %
1.00 lb Black Barley (Stout) (500.0 SRM) Grain 3.70 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.70 %
2.00 oz Columbus (Tomahawk) [12.20 %] (90 min) Hops 51.9 IBU
2.00 lb Molasses (80.0 SRM) Sugar 7.41 %
2.00 lb hershey's cocoa powder
1.5 tsp cayanne powder
2 tbsp ancho powder
I will mash at 148 for 2 hours. The molasses will not go into the boil, I will use it to step up the gravity.The plan Is to pitch it onto a US-05 yeast cake, and add one pound of mollasses just when the fermentation starts to calm down I will warm the first pound of molasses and slowly mix it into the fermentor, rousing the yeast in the process. When it starts to calm down again, I will add the second pound. Hopefully this will end up quite dry, if it gets stuck I will cold crash it and rack it onto a champagne yeast starter.
Im hoping for 65% efficiency on this one due to the massive grain bill. What do you guys think?