Note: first reading after one week fermentation; 12 brix SG 1.024 ABV with correction factor; 8.23%
Expect chocolate and bourbon addition will add complexities and definitely will need a month of conditioning/rest.
STeps;
Steeping grains were added to 3 gallons of cold filtered water and brought up to 155 degrees F. taken off the heat and allowed to steep 30 minutes.
Grains removed and wort was brought up to the boil, LME and remaining fermentables added to boil as was Columbus hops, 60 minutes. Wirflock added last 15 minutes
Wort is "Inky" black with a nice bitterness and sweet as expected with a 20 brix reading. Other flavors is strong roasted grain and nut flavor, some caramel and a hint of coffee overtones, licorice, not overly astringent.
wort cooled with copper immersion coil to 70 degrees F, added to 5 gallon glass carboy. yeast added with sterile water to bring to 5 gallon level. Brix is 21, second reading 20 brix
Glass carboy put into water bath at 67 degrees and will be held at that temp throughout fermentation and conditioning prior to kegging.
Blow off tube used for expected overflow into gallon jug filled with sanitized water. (star san)
- Scheduled for two weeks in primary depending on gravity readings.
- Secondary for one week with adjunct additions
a. chocolate nibs 4oz
b. bourbon or Irish whiskey 4oz to 8 oz
Note: chocolate nibs added to 8 oz whiskey in sterile container for one week prior to adding to secondary. Will add liquids and nibs in hopsack.
time in secondary is dependent on flavors developed but expect one week before kegging and more conditioning.
