4 table spoons of kona for every gallon of beer, i really had to compete with 2 oz of cocoa/gal here though, generally you would use probably a cup of grounds for 5 galons for a regular coffee stout, remember most of the time, less is more
I have figured out the recipe this morning, and i'm planning to make it on the 25th, here's the final content for the next recipe:
4 galons of water to start
Preboil tea (from cold water to 155-160F for 20 min to steep and then take out around 170F):
1/2lb Cara Aroma or Cara Munich II malt
1/2lb Special B malt
Boil:
13.2lb of light liquid malt extract
2oz Tomahawk hops @ 60 min
1oz Chinook hops @ 20 min
1oz Chinook hops @ 10 min
1/2 lb Lyle's golden syrup (probably the whole small tin) @ 20 min
1/2 lb demerara sugar @ 10 min
2tsp of Irish moss @ 10 min
1/2tsp gypsum after done (lowering this should make the water a bit safer, just in case)
5tsp of yeast nutrient
augment with water to 5 gallon mark
Primary Fermentation (about 2 weeks):
Wyeast 1968 London ESB Ale yeast slap pack
1oz of cane sugar @ 9 days
1oz of demerara sugar @ 10 days
1oz of cane sugar @ 11 days
1oz of demerara sugar @ 12 days
1qt of White muscat juice concentrate @ 13 days
Secondary Fermentation (about 2 more weeks):
1oz of Amarillo hops @ racking
1/2 oz of Semicoe hops @ racking
1oz of Belgian candy @ racking
distillers yeast @ racking (subject to change)
1oz of demerara sugar @ 1 day after
1oz of Belgian candy @ 2 days
1oz of demerara sugar @ 3 days
1 oz of Belgian Candy @ 4 days
Bottling (3 weeks):
probably 3/4 of a cup of priming sugar
Lavin EC-1118 Champagne yeast
this will age really well, and probably be best after a year...
expected starting gravity ~ 1.1
Final gravity - who knows
alcohol by volume - 14-16%
bitterness ~ 80 IBU
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