Tulum Gelato v2.2
All Grain Recipe
Submitted By: bjgimbel (Shared)
Members can download and share recipes
Batch Size: 5.50 gal | Style: Sweet Stout (16A) |
Boil Size: 7.62 gal | Style Guide: BJCP 2015 |
Color: 31.2 SRM | Equipment: 15 Gallon Spike System (5.5gal) |
Bitterness: 33.9 IBUs | Boil 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 suspensionThis Recipe Has Not Been Rated