Acasta
Bro Member
- Joined
- 16/5/10
- Messages
- 1,368
- Reaction score
- 14
Brewer's Notes
Bakers Choc = Lindt 85% dark @15min in boil
Cocoa @ 15min boil
Coffee beans = Vanilla beans [2 sliced and added to primary]
Could add more vanilla beans and/or vanilla EXTRACT to secondary to get a pronounced flavour, however the subtle flavour from the 2 beans was great.
Cocoa @ 15min boil
Coffee beans = Vanilla beans [2 sliced and added to primary]
Could add more vanilla beans and/or vanilla EXTRACT to secondary to get a pronounced flavour, however the subtle flavour from the 2 beans was great.
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
3.8 kg | JWM Traditional Ale Malt | |
0.7 kg | TF Brown Malt | |
0.5 kg | JWM Dark Crystal | |
0.3 kg | JWM Chocolate Malt |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
30 g | Goldings, East Kent (Pellet, 5.0AA%, 40mins) | |||
20 g | Target (Pellet, 11.0AA%, 60mins) |
Misc
150 g | Unsweetened cocoa | |
100 g | Unsweetened baker's chocolate | |
2 g | Coffee Beans |
20L Batch Size
Brew Details
- Original Gravity 1.057 (calc)
- Final Gravity 1.018 (calc)
- Bitterness 42.9 IBU
- Efficiency 70%
- Alcohol 5.05%
- Colour 72 EBC
- Batch Size 20L
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days