- Recipe Type
- All Grain
- Yeast
- Safale S-04
- Yeast Starter
- no
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.086
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 41.21
- Color
- 42.4
- Primary Fermentation (# of Days & Temp)
- 10 days
- Secondary Fermentation (# of Days & Temp)
- 21 days
- Additional Fermentation
- bottle condition 4 weeks
- Tasting Notes
- Roasted maltiness mixed with chocolate,caramel and coffee with a burnt finish
Grains and Adjuncts:
Mashed at 154 for 1 hour BIAB, bag removed and squeezed. 2 gallons of water added at 180F poured through bag slowly.
Preboil for my kettle was just under 7 gallons to end up with 5 at the end.
5.00lb Briess 2 Row Pale
3.00lb Crisp Maris Otter
1.50lb White Wheat Malt
1.00lb Caramel/Crystal 60L
1.00lb Victory Malt
1.00lb Flaked Oats
0.75lb Chocolate Malt
0.50lb Roasted Barley
0.25lb Carafa II
1.00lb Dark Brown Sugar
0.50lb Lactose
Hops:
1.00oz Magnum 14% 60min
0.50oz Fuggle 4.5% 15min
0.25oz Goldings 5.0% 5min
1.00tsp Yeast Nutrient 15min
1.00tsp Irish Moss 15 min
Ferment in Primary for 10 days then rack to Secondary for another 3 weeks.
To bottling bucket I added 7.2oz of priming sugar, coffee, and 1tsp mexican pure vanilla
The coffee I used one cup of Margaritaville Dark roast and 2 cups cold preboiled water. Mixed in a sanitized cup and left in fridge for a day covered with foil. strained through a coffee filter soaked in easy clean and added to bottle bucket.
Mashed at 154 for 1 hour BIAB, bag removed and squeezed. 2 gallons of water added at 180F poured through bag slowly.
Preboil for my kettle was just under 7 gallons to end up with 5 at the end.
5.00lb Briess 2 Row Pale
3.00lb Crisp Maris Otter
1.50lb White Wheat Malt
1.00lb Caramel/Crystal 60L
1.00lb Victory Malt
1.00lb Flaked Oats
0.75lb Chocolate Malt
0.50lb Roasted Barley
0.25lb Carafa II
1.00lb Dark Brown Sugar
0.50lb Lactose
Hops:
1.00oz Magnum 14% 60min
0.50oz Fuggle 4.5% 15min
0.25oz Goldings 5.0% 5min
1.00tsp Yeast Nutrient 15min
1.00tsp Irish Moss 15 min
Ferment in Primary for 10 days then rack to Secondary for another 3 weeks.
To bottling bucket I added 7.2oz of priming sugar, coffee, and 1tsp mexican pure vanilla
The coffee I used one cup of Margaritaville Dark roast and 2 cups cold preboiled water. Mixed in a sanitized cup and left in fridge for a day covered with foil. strained through a coffee filter soaked in easy clean and added to bottle bucket.