Brew Date: 08-14-2017
Malts:
1.5 lb. Maris Otter LME
3.0 oz. Crystal 77L
3.0 oz. Chocolate Malt
3.0 oz. Special B
2.0 oz. Munich 10L
PPG
36 / 54
34 / 4.8
28 / 3.9
31 / 4.3
35 / 3.3
DP
0
0
0
0
40
Deg L
4
77
350
147
10
Bill%
74.9
6.8
6.8
6.8
4.7
Adjuncts: 2.0 oz. Cacao Nibs, 4.2 oz. Dk Brown Sugar (11.5 points, 40L)
Calc OG: 1.073 BE: 75% DP: 5 SRM: 118 IBUs: 52 TGW: 2.7 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 7g Brewer's Gold, boil for 40 min. Add 7g Brewer's Gold, boil 10 min. Add flocculant, boil 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) = 1.072
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.
Hydrometer reading (Final Gravity) = 1.016 ABV = (1.072 - 1.016) x 131.25 = 7.3%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Good recipe. Nice balance of dark malt flavor (chocolate/coffee) and hops.