Tulum Gelato v2.2

All Grain Recipe

Submitted By: bjgimbel (Shared)
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Batch Size: 5.50 galStyle: Sweet Stout (16A)
Boil Size: 7.62 galStyle Guide: BJCP 2015
Color: 31.2 SRMEquipment: 15 Gallon Spike System (5.5gal)
Bitterness: 33.9 IBUsBoil Time: 60 min
Est OG: 1.057 (14.2° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.40 g Baking Soda (Mash 60 min) Misc 1
2.25 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.80 g Chalk (Mash 60 min) Misc 3
0.85 g Calcium Chloride (Mash 60 min) Misc 4
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5
1 lbs Brown Malt (65.0 SRM) Grain 6
1 lbs Chocolate Malt (350.0 SRM) Grain 7
1 lbs Oats, Flaked (1.0 SRM) Grain 8
2.00 oz Black (Patent) Malt (500.0 SRM) Grain 9
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 10
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12
4.50 oz Ancho Chili (Secondary 7 days) Misc 13
4.00 oz Cacao Nibs (Secondary 7 days) Misc 14
0.40 oz Cinnamon Stick (Secondary 7 days) Misc 15
20.00 ml Liquor Quik Essence - Hazelnut - 20 mL (Bottling 0 min) Misc 16

Taste Notes

12/9/17 Forgot the Hazelnut! Aroma is malty, light roast, maybe chocolate. Creamy tan head but dissipates in a few minutes, rouses and leave light thin head. Heat on middle of tongue and hits the back of the throat, not heavy but noticeable. There is a light sour note that I noticed in the first version and it is still present, but just faint in both versions. Overall a good beer. Next time I would investigate the sour note, maybe use de-bittered or another less acrid malt for color, try to amp the chocolate flavor, and remember the hazelnut. Changes for this batch from previous: Modified malts Doubled Ancho chili and cinnamon Actually tripled and doubled (4.5oz ancho and 2 cinnamon sticks)

Notes

2 tsp CaCO3 Chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom Salt, 1 tsp Baking Soda, 1/4 tsp salt 11/11/17 Boiled at 65% power. Added lactose at 30 min mark. 11/19 added ancho, cinnamon and cacao Starting Gravity 14.5 BRIX (1.058). Actual alpha acids 5.1%. Gravity check on 11/19 at 9.3 BRIX (1.024) with a lot in suspension

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