Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
8 g |
Magnum8 g Magnum Hops |
|
Pellet |
10.2 |
Boil
|
60 min |
21.68 |
100% |
8 g
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
8 g |
Magnum (Pellet) 8 g Magnum (Pellet) Hops |
|
21.68 |
100% |
8 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
4 gal |
Strike |
Temperature |
-- |
162 °F |
-- |
4 gal |
Mash in |
Temperature |
-- |
156 °F |
60 min |
3.5 gal |
Mash out |
Temperature |
-- |
170 °F |
10 min |
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
2 oz |
Cocoa Nibs
|
|
Flavor |
Primary |
7 days |
2 oz |
Coffee Beans
|
|
Flavor |
Primary |
7 days |
2 oz |
Bourbon
|
|
Other |
Primary |
1 days |
Priming
Method: Set & Forget
CO2 Level: 2.0 Volumes |
Target Water Profile
NEIPA
Notes
Soaking nibs and coffee beans in run, whiskey, or vodka and will let sit a few data before adding to primary once fg is reached. Will then rack half into a 10L oak mini barrel and rest into keg. I'll age ijn the mini barrel tasting regularly until I feel the right oak character has been imparted before bottling.
1) Started with 4 gallons of water, mashed in at 162F. Completed 60 minute mash - ph 5-5.2. Raised temp for mashout and didn't squeeze.
2) Boil was normal, followed hop schedule. With 10 mins left I turned off burner and added lactose, 1/2 tsp yeast nutrient, and half a whirlfloc tablet.
3) Immersion chilled to ~70F then transfered to fermenter. OG 1.054
4) Placed fermenter in temp controlled chamber and cooled to 66F before letting aerator run for ~30m then pitched ballooned yeast packet.
5) Fermentation going strong 12 hours in.
6) 10 days in and fermentation seems wrapped up. Pulled a sample and the beer tastes great. I course ground 2oz of cacao nibs and 2oz of metropolis coffee beans (med roast) and am soaking in bourbon for 24 hours to add to primary.
7) After 24 hours I added mix with liquid (soaked up mostly) to the primary, left in for about 48 hours and tasted. It seemed the flavor had settled in so I decided it was time to keg / barrel the batch.
8) I added a little over a gallon to a 10L mini-barrel and kegged the remainder of ~1.5 gallons.
9) After barrel-aging for about 48 hours, I bottled directly from the barrel and used fermcaps. Bottles were sanitized and purged with co2.
Barrel-aged: The oak flavor overpowered the cacao nibs and coffee, likely cause it was a new barrel that hadn't aged anything yet. I'm going to let those condition for several weeks before drinking.
Kegged: I set the vols to 1.8-2.0 to carbonate through set and forget. I've been tasting the beer hasn't yet carbonated, but has a good overall flavor. The coffee overpowered the cacao so I think next time I'll do 2:1 cacao to coffee.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-01-31 03:25 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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