Black Butte XX

I took first place with this beer in the specialty category. It is over a year old now and is quite nice

The cocoa nibs are spread out throughout the last 15 minutes of the boil.

The coffee is added post fermentation. What I would do is take a 1/2 pound blend of whole bean Ethiopian and Sumatran and course grind it. I would then stir in a 1/4 gallon of cold water and let it steep at a cold temperature for 24 hours. This will provide a true coffee flavor without the head killing oils. Strain off the cold press coffee. You should recover around 16 oz of liquid. Add this to your brew prior to carbonation.

Recipe Specifications
--------------------------
Batch Size: 5.35 gal
Boil Size: 7.27 gal
Estimated OG: 1.120 SG
Estimated Color: 37.5 SRM
Estimated IBU: 62.9 IBU
Brewhouse Efficiency: 74.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Great Western 2 Row (2.0 SRM) Grain 76.79 %
2.36 lb White Wheat Malt (2.4 SRM) Grain 10.07 %
1.17 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.01 %
0.71 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.02 %
0.60 lb Chocolate Malt UK (412.0 SRM) Grain 2.56 %
0.60 lb Chocolate Malt US (350.0 SRM) Grain 2.56 %
2.00 oz Galena [13.00 %] (90 min) Hops 59.1 IBU
2.00 oz Tettnang [4.50 %] (5 min) Hops 3.8 IBU
8.00 oz Coffee (Secondary 3.0 days) Misc
4.00 oz Theo Cacao Nibs (Boil 0.0 min) Misc
1 Pkgs Dry English Ale (White Labs #WLP007) [StarYeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 23.44 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 28.00 qt of water at 165.3 F 150.0 F


Notes:
------
CA of 129



Enjoy, I got a lot of help from Deschutes on this one.

This beer won me a Gold in a BJCP brewing competition. It is well over a year old now and turning into a fantastic beer!

Just curious on the Cocao nibs are you just adding them slowly over the last 15 mins, if so what is yoru reasoning behind this? I've been trying to put together a recipe with both cocao nibs and coffee and I haven't settled when and how I want to do each addition.

Mr_Pear said:

Just curious on the Cocao nibs are you just adding them slowly over the last 15 mins, if so what is yoru reasoning behind this? I've been trying to put together a recipe with both cocao nibs and coffee and I haven't settled when and how I want to do each addition.

Click to expand...

I just went with what Jimmy from Deschutes suggested, which was this.

The chocolate was coco nibs (raw chocolate) that we started to add to the boil slowly 15 minutes before knock out. We added this at a rate of 1# / bbl (so about 2.6 oz for a 5 gal batch- I would go 4 oz).

Click to expand...

Recently I am looking into doing a RIS like the Great Divide Chocolate Oak one and they do their coco nibs in the secondary so there are several ways to do this.

Brewed this about a month ago. Will be bottling it in 2 weeks. I had to move shortly after brewing it and lost my cool basement garage as a heat wave hit. Hopefully it survived it.

Black Butte XX
23-A Specialty Beer


Size: 5.5 gal
Efficiency: 72%
Attenuation: 79.5%
Calories: 399.3 kcal per 12 fl oz

Original Gravity: 1.119 (1.026 - 1.120)
Terminal Gravity: 1.024 (0.995 - 1.035)
Color: 28.88 (1.00 - 50.00)
Alcohol: 12.64% (2.50% - 14.50%)
Bitterness: 94.6 (0.00 - 100.00)

Ingredients:
2.25 lb White Wheat Malt
1.25 lb Crystal 75
.75 lb Cara-Pils® Malt
1.25 lb American Chocolate Malt
14 lb Liquid Light
2 oz Galena (13.00%) - added during boil, boiled 60 min
2 oz Tettnanger (4.50%) - added during boil, boiled 5 min
8.80 fl oz White Labs WLP007 Dry English Ale
4 oz Chocolate (dark) - added in 1oz increments at 15, 10, 5 and 0 min
8 oz Coffee (grounds) - cold brewed and added at bottling

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.12