Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
28 g |
Fuggles28 g Fuggles Hops |
|
Pellet |
4.5 |
Boil
|
60 min |
16.21 |
50% |
|
28 g |
Cascade28 g Cascade Hops |
|
Pellet |
7 |
Boil
|
20 min |
15.27 |
50% |
|
56 g
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
28 g |
Fuggles (Pellet) 28 g Fuggles (Pellet) Hops |
|
16.21 |
50% |
|
28 g |
Cascade (Pellet) 28 g Cascade (Pellet) Hops |
|
15.27 |
50% |
|
56 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
16 L |
|
Infusion |
67 °C |
67 °C |
60 min |
|
14 L |
|
Batch Sparge |
70 °C |
70 °C |
20 min |
Starting Mash Thickness:
2.86 L/kg
Starting Grain Temp:
66 °C |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
2 g |
Chalk
|
|
Water Agt |
Mash |
1 hr. |
|
2.70 g |
Calcium Chloride (dihydrate)
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
3 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
1 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
100 g |
Coco Powder
|
|
Flavor |
Boil |
10 min. |
|
100 g |
Cacao Nibs
|
|
Flavor |
Secondary |
5 days |
|
82 g |
Espresso Beans
|
|
Flavor |
Bottling |
10 days |
|
3.50 g |
Baking Soda
|
|
Water Agt |
Mash |
1 hr. |
Yeast
|
Mangrove Jack - Empire Ale M15
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
72.5%
|
Flocculation:
|
Med-High |
|
Optimum Temp:
|
21 - 24 °C |
Starter:
|
No |
|
Fermentation Temp:
|
16 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
103 B cells required
|
|
|
Fermentis - Safale - English Ale Yeast S-04
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
75%
|
Flocculation:
|
High |
|
Optimum Temp:
|
12 - 25 °C |
Starter:
|
No |
|
Fermentation Temp:
|
16 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
103 B cells required
|
|
|
Danstar - Nottingham Ale Yeast
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (avg):
|
77%
|
Flocculation:
|
High |
|
Optimum Temp:
|
14 - 21 °C |
Starter:
|
No |
|
Fermentation Temp:
|
16 °C
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
103 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Target Water Profile
London (Porter, dark ales)
Notes
Add Coco Powder - 10 min. before end of boil.
Add Lactose - 10 min. before end of boil.
Add Cacao Beans 5-days before bottling, or day 7 after start of fermentation.
Note: day #8 from start, SG is 1.020, but taste has changed and I detect an off flavor kind of sour. So, I am adding 11g of Nottingham yeast, sprinkled on top and allowed to work. Maybe the SG will lower some.
Cold brew the espresso beans 24 hours before adding at bottle day. Lightly crush the beans, steep in cold water.
Ferment - 5 days @ 16C
2 days @ 20C diacetyl rest<br />
5 days @ 17C
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-02-21 02:25 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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