Brew Date: 08-31-2017
Malts:
1.75 lb. Golden Light DME
4.5 oz. Flaked Oats
3.2 oz. Chocolate Malt
2.0 oz. Crystal 77L
2.0 oz. Roasted Barley
1.0 oz. Black Malt
PPG
43 / 75.2
32 / 6.7
28 / 4.2
34 / 3.2
25 / 2.3
25 / 1.1
DP
0
0
0
0
0
0
Deg L
4
1
350
77
550
500
Bill%
78.6
7.5
5.4
3.4
3.4
1.7
Adjuncts: 2 oz. Cacao Nibs (10 min), 1 oz. Coffee Grounds (vodka tincture, add to bottling pot)
Calc OG: 1.075 BE: 75% DP: 0 SRM: 190 IBUs: 53 TGW: 3.2 lbs.
Hops:
Amount
7.0g
6.0g
3.0g
Time
60
30
10
%Alpha Acid
13.0
5.0
5.0
Calc IBUs
41
10
2
Yeast: Safale US-04
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add DME, and bring back to boil, stirring frequently. Add 7g Nugget, boil for 30 min. Add 6g Willamette, boil for 20 min. Add 3g Willamette and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.078
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot. Add coffee tincture-strain grounds with sanitized filter.
Hydrometer reading (Final Gravity) = 1.018 ABV = (1.078 - 1.018) x 131.25 = 7.9%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Inspired by Founders. Great stout. Needs a couple more weeks in the fermenter to improve.
* Make the vodka tincture a few days before bottling. Add 1 oz coffee grounds to 3 oz vodka in sanitized jar, refrigerate.