Brew Log History
Target 20°C
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OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
45 g |
Nugget45 g Nugget Hops |
|
Pellet |
14 |
Boil
|
60 min |
52.17 |
61.6% |
|
14 g |
Willamette14 g Willamette Hops |
|
Pellet |
4.5 |
Boil
|
30 min |
4.01 |
19.2% |
|
14 g |
Willamette14 g Willamette Hops |
|
Pellet |
4.5 |
Hopback at 100 °C
|
0 min |
2.33 |
19.2% |
|
73 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
30 L |
|
Infusion |
-- |
68 °C |
60 min |
Starting Mash Thickness:
3.2 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
60 g |
ground Sumatran coffee
|
|
Flavor |
Boil |
-- |
|
60 g |
ground Kona coffee (cold brew)
|
|
Flavor |
Bottling |
-- |
|
77 g |
bittersweet bakers chocolate (70%)
|
|
Flavor |
Boil |
-- |
|
47 g |
unsweetened chocolate nibs
|
|
Flavor |
Boil |
-- |
Priming
|
Method: table sugar
CO2 Level: 2.1 Volumes |
Notes
Add the hops and Irish moss as per the schedule. Add the Sumatran coffee and two chocolate varieties at the end of the boil. Cool the wort to 75 ºF (24 ºC). Pitch the yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the Kona coffee and condition for one week, then bottle or keg. Carbonate and age for two weeks.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-11-05 11:32 UTC
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|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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