FCMalan
Member
- Joined
- Jun 3, 2013
- Messages
- 6
- Reaction score
- 1
- 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
- Boiling Time (Minutes)
- 30
- IBU
- Medium Hop
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 21 @ 20 Deg Celcius
- Secondary Fermentation (# of Days & Temp)
- 30 @ 20 Deg Celcius
- Additional Fermentation
- None
- Tasting Notes
- Dark Chocolate. Dark Fruit. Mild Coffee. Vanilla hint. Caramel hint.
19 Liter Batch
Primary:
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
Secondary:
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Steeped in 20 Y/O brandy)
Batch Prime:
70 Grams Caramel brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Yeast:
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
Temperature:
20 Degrees Celsius
OG: 1.085
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.
Primary:
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
Secondary:
60 Grams / 500 ml Cold Brew Coffee.
1 Fresh vanilla Pod. (Steeped in 20 Y/O brandy)
Batch Prime:
70 Grams Caramel brown sugar diluted in 500 ml water. (hopefully impart a caramel flavor)
Yeast:
Safale S-04 (Starter 250 ml starter) I know it is too little. I will re-pitch halfway through fermentation.
Temperature:
20 Degrees Celsius
OG: 1.085
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.