Mickey J - Dessert Series - Tiramisu (1 ratings)

All Grain Recipe

Submitted By: MickeyJ (Shared)
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Brewer: Mickey J
Batch Size: 5.50 galStyle: Specialty Wood-Aged Beer (33B)
Boil Size: 8.76 galStyle Guide: BJCP 2015
Color: 28.1 SRMEquipment: 11 GAL MLT w/FB, 8 GAL HLT, 16 GAL KETTLE
Bitterness: 27.9 IBUsBoil Time: 60 min
Est OG: 1.085 (20.4° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.026 SG (6.5° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 30.0

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

Ratings

For the next time

by MickeyJ

The 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.

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