Andrew Coleman
Well-Known Member
- Joined
- 26/9/09
- Messages
- 160
- Reaction score
- 1
Brewer's Notes
Added the cocoa to secondary. Mashed at 66C for 90 mins and Mashed out and sparged at 78C
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.8 kg | Bairds Maris Otter Pale Ale Malt | |
0.2 kg | Weyermann Caraaroma | |
0.2 kg | Flaked Oats | |
0.2 kg | Bairds Light Chocolate Malt | |
0.2 kg | Candi Sugar (dark) |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
20 g | Magnum (Pellet, 14.0AA%, 60mins) |
Yeast
20 g | DCL Yeast US-05 - American Ale |
Misc
100 g | Unsweetened cocoa |
20L Batch Size
Brew Details
- Original Gravity 1.055 (calc)
- Final Gravity 1.014 (calc)
- Bitterness 34.6 IBU
- Efficiency 75%
- Alcohol 5.33%
- Colour 66 EBC
- Batch Size 20L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days