Brew Date: 12-08-2017
Malts:
1.0 lb. Traditional Dark DME
0.2 lb. Sparkling Amber DME
4.0 oz. 2-Row Malt
2.0 oz. Flaked Oats
2.0 oz. Flaked Wheat
2.0 oz. Caramel 120L
2.0 oz. Chocolate Malt
1.0 oz. Rice Hulls
PPG
43 / 43.0
43 / 8.6
38 / 7.1
32 / 3.0
36 / 3.4
33 / 3.1
25 / 2.3
0 / 0
DP
0
0
140
0
0
0
0
0
Deg L
30
10
2
3
2
120
350
0
Bill%
60.7
12.3
9.0
4.5
4.5
4.5
4.5
0
Adjuncts: 3.2 oz. Lactose (7 points non-fermentable, 0L, 10 min), 2.0 oz. Cacao Nibs (10 min)
Calc OG: 1.078 BE: 75% DP: 46 SRM: 36 IBUs: 51 TGW: 2.75 lbs.
Yeast: Safale US-04
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Dark DME, and bring back to boil, stirring frequently. Add 6g Warrior, boil for 50 min. Add 4g Fuggle, Amber DME, Lactose, Cacao Nibs, 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) = 1.080
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 fermentation to continue 2 weeks.
Bottling:
After 2 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.021 ABV = (1.080 - 1.021) x 131.25 = 7.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Very good, velvety smooth with nice bitter chocolate flavoring.