Recipe (3-gallon batch)
3.3 lbs Dark LME (60 min)
8 oz dark DME (15 min)
4 oz lactose (15 min)
4 oz light roasted barley (mash @ 168)
4 oz chocolate malt(mash)
4 oz caramel 60L (mash)
8 oz cocoa powder (15 min)
2 cups course ground coffee (steeped in boil 15 min)
.5 oz cascade (60 min)
.2 oz cascade (15 min)
I usually chill this to 60 degrees, pitch SF-O5, then slowly let the temp rise to 68 over a week, then raise to 75 for 2 weeks, cold crash and bottle.
The hydrometer reading above was taken at 2 weeks, so I still have 1 week to go before I bottle. The hydrometer sample smelled a little fruity, but not vinigary. I didn’t notice an off-taste, but you could probably dump a pint of vinigar in this brew and not taste it, with all the dark malt, chocolate and coffee!
I plan to give this batch away (I can’t drink it, cause I’m lactose intolerant, but my wife and friends love this recipe). It woud be nice not to give away a bunch of infected brews!