- Joined
- Sep 27, 2016
- Messages
- 55
- Reaction score
- 34
- Points
- 18
Well here is something i brewed yesterday all the vids you can see on my facebook page wicked hops brewing. i dont edit so its nothing fancy.
owner wanted a nice xmas beer so i thought id make a stout, that being said he brought me a chocolatier i think they are called from belgium, he works here thought. he brought me real Local Mayan cacao nibs (nice citric flavour) so i added them to the mash. after primary is done ill be making a chocolate syrup with real mayan cacao powder and agave sugar for secondary should add a real nice mouthfeel and complexity to the brew.
here is what i used. thoughts would be awesome.
50L batch
Original Gravity:
1.065
Final Gravity:
1.015
ABV (standard):
6.55%
IBU (rager):
31.01
SRM (morey):
26.52
Fermentables
Amount Fermentable PPG °L Bill %
13.75 kg American - Pale 2-Row 37 1.8 87.8% US 2 row
567.5 g American - Caramel / Crystal 120L 33 120 3.6% patagonia brand
567.5 g American - Chocolate 29 350 3.6% patagonia malt brand
210 g American - Black Malt 28 500 1.3% blackprinz
567.5 g Rolled Oats 33 2.2 3.6% local organic oats
15.66 kg Total
Hops
Amount Variety Type AA Use Time IBU
48 g Cascade Pellet 7 Boil 60 min 20.71
43 g Cascade Pellet 7 Boil 30 min 10.3
70 g Cascade Pellet 7 Aroma 0 min
Hops Summary
Amount Variety Type AA
161 g Cascade Pellet 7
Mash Guidelines
Amount Description Type Temp Time
25 L 79c sparge Sparge 65 C 60 min
Starting Mash Thickness: 3.1 L/kg
Other Ingredients
Amount Name Type Use Time
12.5 g irish moss Fining Boil 10 min.
29 g cacao nibs yucatan Flavor Mash --
Yeast
Fermentis / Safale - English Ale Yeast S-04
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12.2 - 25 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P)
398 B cells required
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
owner wanted a nice xmas beer so i thought id make a stout, that being said he brought me a chocolatier i think they are called from belgium, he works here thought. he brought me real Local Mayan cacao nibs (nice citric flavour) so i added them to the mash. after primary is done ill be making a chocolate syrup with real mayan cacao powder and agave sugar for secondary should add a real nice mouthfeel and complexity to the brew.
here is what i used. thoughts would be awesome.
50L batch
Original Gravity:
1.065
Final Gravity:
1.015
ABV (standard):
6.55%
IBU (rager):
31.01
SRM (morey):
26.52
Fermentables
Amount Fermentable PPG °L Bill %
13.75 kg American - Pale 2-Row 37 1.8 87.8% US 2 row
567.5 g American - Caramel / Crystal 120L 33 120 3.6% patagonia brand
567.5 g American - Chocolate 29 350 3.6% patagonia malt brand
210 g American - Black Malt 28 500 1.3% blackprinz
567.5 g Rolled Oats 33 2.2 3.6% local organic oats
15.66 kg Total
Hops
Amount Variety Type AA Use Time IBU
48 g Cascade Pellet 7 Boil 60 min 20.71
43 g Cascade Pellet 7 Boil 30 min 10.3
70 g Cascade Pellet 7 Aroma 0 min
Hops Summary
Amount Variety Type AA
161 g Cascade Pellet 7
Mash Guidelines
Amount Description Type Temp Time
25 L 79c sparge Sparge 65 C 60 min
Starting Mash Thickness: 3.1 L/kg
Other Ingredients
Amount Name Type Use Time
12.5 g irish moss Fining Boil 10 min.
29 g cacao nibs yucatan Flavor Mash --
Yeast
Fermentis / Safale - English Ale Yeast S-04
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12.2 - 25 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P)
398 B cells required
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265