New batch
(a double chocolate coffee stout)
~2.7-3 Gal
Pre-Boil:
8oz American Crystal Malt
8oz British Chocolate Malt
put in cheese cloth bag or a pre-boil sock and keep at 150F (usually +- 5 to 7 degrees) for 20 min
bring to 170 degrees, take off heat and add 3.3lb of dark malt extract
Boil:
bring to a boil, first add a few pellets of hops (like 4-5) (this will prevent the run when you add the majority of hops
0.75oz of Fuggles (hop)
0.25oz of Willamette (hop)
~3oz of Ghirardelli all natural cocoa powder
~3oz of Ghirardelli sweetened powdered baking chocolate with cocoa
set timer (60 min)
15min to end
1 cup of dark brown sugar
0.5oz of Willamette
2 min to end
0.25oz of Willamette
Gravity at start is 1.057 at 70F
tomorrow i am starting a cold press of about 4-5 cups of coffee (extra strong) about 5 tbsp of ground bean per cup (normally you'd use two) (put coffee and water into the press, cover the press with some cling wrap and throw in the fridge. In 2 days take it out of the fridge, and press the coffee down, put the cold press into a stainless pot and boil for at least 5 minutes to sterilize. Also i will add some Lyle's Golden Syrup, probably 3/4 of the small tin i have (whatever is left in there) then.
also i will add some more coco at racking, probably failry little, about , probably with corn sugar syrup i am going to use for primer. But very little, about 0.25-0.3oz, to give some more fresh chocolate scent.
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