Brew Date: 05-03-2018
Malts:
2.25 lb. 2-Row Malt
4.0 oz. Flaked Oats
2.0 oz. Aromatic
2.0 oz. Caramel 120L
2.0 oz. Chocolate Malt
2.0 oz. Carafa III
1.0 oz. Rice Hulls
PPG
38 / 64.0
32 / 6.0
34 / 3.2
33 / 3.1
28 / 2.6
32 / 3.0
0 / 0
DP
140
0
20
0
0
0
0
Deg L
2
1
19
120
350
525
0
Bill%
74.8
8.4
4.2
4.2
4.2
4.2
0
Adjuncts: 3 oz. Lactose (6.5 points, 0L, 10 min), 2 oz. Cacao Nibs (10 min), 3 tbs Dehyd Decaf Coffee (0 min)
Calc OG: 1.089 BE: 75% DP: 106 SRM: 42 IBUs: 48 TGW: 3.0 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152 F. Mash grains for 75 mins. Bring .5 gal sparge water to 160 F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 4g Columbus, boil for 30 min. Add 4g Columbus, boil for 20 min. Add 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) = 1.089
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 3 weeks. Rack to secondary. Allow 2 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.023 ABV = (1.089 - 1.023) x 131.25 = 8.7%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Nice coffee and chocolate, mild sweetness, smooth.