Mornin'
Going to get this brew on the go on Saturday to put down for Christmas. I'm planning to cold steep the dark grain on Friday for use on Saturday, then when it's nearly finished fermenting hit it with some cacao nibs, vanilla and coconut that have all been steeping in some Kracken rum.
STATS:
Original Gravity: 1.071
Final Gravity: 1.018
ABV (standard): 6.94%
IBU (tinseth): 23.22
SRM (morey): 39.92
Mash pH: 5.49
FERMENTABLES:
5 kg - Maris Otter Pale (70.4%)
0.5 kg - Flaked Oats (7%)
0.5 kg - Flaked Wheat (7%)
0.2 kg - Extra Dark Crystal 160L - (late addition) (2.8%)
0.1 kg - Black Patent - (late addition) (1.4%)
0.55 kg - Chocolate - (late addition) (7.7%)
0.25 kg - Lactose (Milk Sugar) - (late addition) (3.5%)
HOPS:
15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 14.87
25 g - El Dorado, Type: Pellet, AA: 15.7, Use: Whirlpool for 0 min at °C, IBU: 8.35
Probably have a look at what yeasts I have, but will probably go for US05 or Notty or something like that.
Comment? Criticisms?
Ta
H
Going to get this brew on the go on Saturday to put down for Christmas. I'm planning to cold steep the dark grain on Friday for use on Saturday, then when it's nearly finished fermenting hit it with some cacao nibs, vanilla and coconut that have all been steeping in some Kracken rum.
STATS:
Original Gravity: 1.071
Final Gravity: 1.018
ABV (standard): 6.94%
IBU (tinseth): 23.22
SRM (morey): 39.92
Mash pH: 5.49
FERMENTABLES:
5 kg - Maris Otter Pale (70.4%)
0.5 kg - Flaked Oats (7%)
0.5 kg - Flaked Wheat (7%)
0.2 kg - Extra Dark Crystal 160L - (late addition) (2.8%)
0.1 kg - Black Patent - (late addition) (1.4%)
0.55 kg - Chocolate - (late addition) (7.7%)
0.25 kg - Lactose (Milk Sugar) - (late addition) (3.5%)
HOPS:
15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 14.87
25 g - El Dorado, Type: Pellet, AA: 15.7, Use: Whirlpool for 0 min at °C, IBU: 8.35
Probably have a look at what yeasts I have, but will probably go for US05 or Notty or something like that.
Comment? Criticisms?
Ta
H