I'm still a noob at formulating recipes. How does this look?
Java Stout (American Stout)
Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 7.37 %
Colour (SRM): 38.3 (EBC): 75.5
Bitterness (IBU): 58.8 (Average)
72.37% Pale Ale Malt
7.89% Dry Malt Extract - Light
7.89% Munich II
6.58% Chocolate
2.63% Black Roasted Barley
2.63% Crystal 60
3.5 g/L Willamette (7.1% Alpha) @ 60 Minutes (Boil)
8.7 g/L Crushed Coffee Beans @ 7 Days (Primary)
Single step Infusion at 68°C for 60 Minutes. Boil for 90 Minutes
Fermented at 18°C with Wyeast 1335 - British Ale II
...Planning to use the British Ale II as I'll have a cake of it ready from a currently fermenting beer.
Figured I shouldn't hit it with too much hop bitterness as the coffee should add some (200g in ~20L)
Any suggestions?
Java Stout (American Stout)
Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 7.37 %
Colour (SRM): 38.3 (EBC): 75.5
Bitterness (IBU): 58.8 (Average)
72.37% Pale Ale Malt
7.89% Dry Malt Extract - Light
7.89% Munich II
6.58% Chocolate
2.63% Black Roasted Barley
2.63% Crystal 60
3.5 g/L Willamette (7.1% Alpha) @ 60 Minutes (Boil)
8.7 g/L Crushed Coffee Beans @ 7 Days (Primary)
Single step Infusion at 68°C for 60 Minutes. Boil for 90 Minutes
Fermented at 18°C with Wyeast 1335 - British Ale II
...Planning to use the British Ale II as I'll have a cake of it ready from a currently fermenting beer.
Figured I shouldn't hit it with too much hop bitterness as the coffee should add some (200g in ~20L)
Any suggestions?