stryker_hass
Well-Known Member
Question. I'm at the 13 day mark. Secondary today. OG 1.082 likely b/c I either gathered a little too much wort at sparge OR cont. sparge time not long enough (30 min) should have been an hour. Yeast S-05 (hit 155F on mash)
Only vigorous shake of carboy prior to pitch.
FG 1.29 Pitch more yeast now ?
Thx Jim
AG brewed this courtesy of Gill Breau via BYO
http://nbcba.org/forum/viewtopic.php?t=796&p=6964
13.25 lb pale malt
1.5 lb flaked oats
0.75 lb roast barley
0.75 lb Belgian chocolate malt
0.5 lb Belgian debittered black malt
0.5 lb 120L crystal malt
1.0 oz Nugget pellet hops, 13% AA (60 min)
1.25 oz Willamette pellet hops, 5% AA (25 min)
1.75 oz Willamette pellet hops, 5% AA (10 min)
2.5 oz Belgian bittersweet chocolate (15 min)
1.5 oz Unsweetened cocoa nibs (15 min)
2.0 oz Ground Sumatran coffee (flameout)
2.0 oz Cold-brewed Kona coffee (in secondary)
American or California Ale Yeast
Boil time: 90 min
IBUs: 73
SRM: 60
Specific Gravity: 1.092
Assumed Efficiency: 75%
Directions
Infusion mash at 155°F for 60 minutes. Add hops, chocolate and coffee as specified. Ferment for two weeks at 65°F. Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup boiled, cooled water and leave overnight, covered, in refridgerator. Strain out grounds and add cold brewed coffee and bourbon, with wood chips, to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55-60°F for 2 to 6 months
Only vigorous shake of carboy prior to pitch.
FG 1.29 Pitch more yeast now ?
Thx Jim
AG brewed this courtesy of Gill Breau via BYO
http://nbcba.org/forum/viewtopic.php?t=796&p=6964
13.25 lb pale malt
1.5 lb flaked oats
0.75 lb roast barley
0.75 lb Belgian chocolate malt
0.5 lb Belgian debittered black malt
0.5 lb 120L crystal malt
1.0 oz Nugget pellet hops, 13% AA (60 min)
1.25 oz Willamette pellet hops, 5% AA (25 min)
1.75 oz Willamette pellet hops, 5% AA (10 min)
2.5 oz Belgian bittersweet chocolate (15 min)
1.5 oz Unsweetened cocoa nibs (15 min)
2.0 oz Ground Sumatran coffee (flameout)
2.0 oz Cold-brewed Kona coffee (in secondary)
American or California Ale Yeast
Boil time: 90 min
IBUs: 73
SRM: 60
Specific Gravity: 1.092
Assumed Efficiency: 75%
Directions
Infusion mash at 155°F for 60 minutes. Add hops, chocolate and coffee as specified. Ferment for two weeks at 65°F. Soak 0.25 oz toasted French oak chips in 1 cup Kentucky bourbon for two days. Soak ground Kona coffee in 1 cup boiled, cooled water and leave overnight, covered, in refridgerator. Strain out grounds and add cold brewed coffee and bourbon, with wood chips, to sanitized secondary. Rack fermented stout onto this mixture and condition in secondary at 55-60°F for 2 to 6 months