Sorry, had a business meeting last night.
Here ya go! I adjusted the efficiency to 60% because I am unsure what you might get. I think this stout hits all the right notes for a coffee sweet stout. I can upload a picture if you wanna take a look at it.
Add 8oz or more of ground coffee directly to the fermenter for 7 days. Also, you can replace the homemade candi syrup with D-90 syrup. Along with all of this; Grouse no longer makes the same dark, light, and medium roast. I would keep everything the same but, use less dark roast. It's much darker now.
I can't seem to find my notes on water chemistry. If I remember correctly... I used a normal stout profile but, bumped up the chloride and sodium. The sodium was the important one from what I remember.
Other than that, have fun with it! Let us know if you come up with something.
Recipe: Kaldi's Heresy
Brewer: Osedax
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 7.00 gal
Post Boil Volume: 5.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.059 SG
Estimated Color: 35.1 SRM
Estimated IBU: 24.2 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 66.0 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
12 lbs White Millet (2.0 SRM) Grain 62.3 %
1 lbs 4.0 oz Dark Roasted White Millet (250.0 SRM) Grain 6.5 %
1 lbs Corn, Flaked (1.3 SRM) Grain 5.2 %
1 lbs Crystal 60 Red Millet (60.0 SRM) Grain 5.2 %
1 lbs Medium Roast White Millet (100.0 SRM) Grain 5.2 %
12.0 oz Oats, Flaked (1.0 SRM) Grain 3.9 %
8.0 oz Light Roasted White Millet (20.0 SRM) Grain 2.6 %
12.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 3.9 %
1.00 oz Glacier [5.90 %] - Boil 90.0 min Hop 24.2 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast -
1 lbs Homemade Candi Syrup (Dark) (90.0 SRM) Sugar 5.2 %
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 19 lbs 4.0 oz
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Name Description Step Temperat Step Time
Saccharification Add 7.31 gal of water and heat to 156.0 156.0 F 30 min
Mash Step Add 0.00 gal of water and heat to 163.0 163.0 F 30 min