Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.26 oz |
Hop shots0.26 oz Hop shots Hops |
|
Pellet |
61.1 |
Boil
|
120 min |
44.26 |
100% |
|
0.26 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
0.26 oz |
Hop shots (Pellet) 0.25999999940527 oz Hop shots (Pellet) Hops |
|
44.26 |
100% |
|
0.26 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
11.5 gal |
Mash |
Strike |
160 °F |
150 °F |
60 min |
Starting Mash Thickness:
1.7 qt/lb
Starting Grain Temp:
60 °F |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 oz |
Cacao Nibs
|
|
Flavor |
Secondary |
3 days |
|
2.50 each |
Vanilla Bean
|
|
Flavor |
Secondary |
14 days |
Priming
|
Method: co2
CO2 Level: 2.75 Volumes |
Target Water Profile
Lager
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
93 |
0 |
72 |
112 |
119 |
0 |
Check on full volume mash, target mash pH = 5.4, may have to add dark grains in last 10 min of mash.
pH = 5.4 target
11.5 gal mash water
———————————
9.2 g Gypsum
5.2 g CaCl2
2.3 g NaCl
6.9 g Baking Soda |
|
Mash Chemistry and Brewing Water Calculator
|
Notes
Add vanilla bean tincture and roasted cacao nibs into fermenter after bottling several “straight” bottles.
Roast 8 oz cacao nibs on day of use: 350F for 15 min
BREW DAY (13-Dec-19):
7 mL hop shots at 120 min, whirlfloc and yeast nutrient at 5 min.
60 sec of O2 delivered. Ferment at 64F. Pitched at 75F, chill to ferm temp in fridge.
UPDATE (26-Dec-19):
Bottled 6 with coopers drops (Yakima caps). Added 6 oz toasted cacao nibs and ~1 oz of vanilla bean tincture (= 2.5 beans). Let sit for 3 days before kegging. Bottle remainder with two variant ideas below.
29-DEC-19:
Kegged 3 gal, after 24 hr in kegerator, carb at 30 psi for 24 hr
0.8 oz table sugar dissolves in 8 oz water to prime ~1 gal of remaining RIS, target ~2 vol CO2.
Added 5 oz cold brew (6 oz into quart of water, strained down into 1/2 quart, 24 hr in fridge). Bottled 6 beers (CCV). Added 2 oz of 3 oz total of cinnamon/ancho tincture (0.1 oz cinnamon stick and 0.5 oz ancho peppers (at least two years old) in ~4 oz vodka for two weeks. Bottled 5 beers (CMC).
12-JAN-20:
Added 0.3 oz cinnamon stick and 1.5 oz ancho peppers (both chopped up) to vodka. After 2 weeks, add to kegged RIS after straining solids.
22-JAN-20:
Strained solids and ended up with 6 oz vodka tincture. Added to almost full, cold 3 gal keg, purged headspace 5 times and shook up. Taste test after 24 hr and see where carbonation and flavor are at.
Tasted a bottle of CCV, carbonation was spot on, so moved all bottles to cellar temp. Dark chocolate and coffee flavor predominate, still want increases roastiness added next time (roasted barley).
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-28 23:47 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
