Ingredients
| Amount |
Name |
Type |
# |
| 12.00 gal |
R.O. Water - Home made |
Water |
1 |
| 4.73 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 4.20 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.66 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.37 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
6 |
| 0.79 g |
Salt (Mash 60 min) |
Misc |
7 |
| 9 lbs 15.36 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
8 |
| 4 lbs 2.40 oz |
Viking Cookie Malt (30.5 SRM) |
Grain |
9 |
| 15.94 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
10 |
| 8.00 oz |
Chocolate Wheat Malt (400.0 SRM) |
Grain |
11 |
| 8.00 oz |
Franco-Belges Kiln Coffee Malt (150.0 SRM) |
Grain |
12 |
| 5.07 g |
Chalk (Sparge 60 min) |
Misc |
13 |
| 4.50 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
14 |
| 2.85 g |
Baking Soda (Sparge 60 min) |
Misc |
15 |
| 2.53 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
16 |
| 0.84 g |
Salt (Sparge 60 min) |
Misc |
17 |
| 2.00 oz |
Crystal [4.5%] - First Wort |
Hops |
18 |
| 7.97 oz |
Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM) |
Sugar |
19 |
| 2.0 pkgs |
Darkness (Imperial Yeast #A10) |
Yeast |
20 |
| 4.00 oz |
Espresso (Secondary 7 days) |
Misc |
21 |
| 4.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
22 |
| 1.00 oz |
Dark Rum (Secondary 7 days) |
Misc |
23 |
| 2.00 tsp |
Vanilla Extract (Secondary 7 days) |
Misc |
24 |
BeerSmith™ Recipes and Web Editor
(1 ratings)
For the next time
by MickeyJThe recipe came out great, full of flavor (chocolate and coffee are prominent), the oak smoothed the mouthfeel out to a creamy texture, but it could use a bit more vanilla and needed to be cold crashed at 1.025 to cease fermentation. The yeast (I think given the use of Servomyces) chomped through to a FG of 1.016 and brought the final ABV to 9.5. It took about 2 weeks of maturing to get the heat to dissipate. I will be doing it again, especially now that I have left overs of the expensive ingredients, but with more vanilla and a different espresso.