Alan_Reginato
Well-Known Member
Recipe Type
All Grain BIAB
Yeast
Nottingham, yeast cake
Yeast Starter
No
Total brew water
30 L (7,9 us gal)
No sparge
Pre-boil
24 L (6,3 us gal)
Post-boil
21 L (5,5 us gal)
Batch Size (fermenter)
20 L (5,2 us gal)
Original Gravity
1.069
Final Gravity
1.014
ABV
8%
Boiling Time (Minutes)
60
IBU
60
Color
30 SRM
Brewhouse efficiency: 70%
Primary Fermentation
20 days, 15 C (59 F)
Water bath.
Tasting Notes
Cocoa, resinous/pine, smooth bitterness, some fruit in the background.
Ingredients:
5.25 kg (12 lb) Pilsner malt (78%)
0.5 kg (1,1 lb) Patagonia Chocolate Malt 350L (7%)
1 kg inverted sugar (15%)
Hops: Idaho 7 13% AA
Water:
Alkalinity (6) and hardness (15) are pretty low here. So be free to adjust it.
Mash Schedule:
Start at 40 C (104 F), rise to 66 C (151 F) keep it for 120 min and mash out at 80 C (176F).
Hops Schedule:
@60min: 35g Idaho 7 (13% AA)
@15min: 15g Idaho 7 (13% AA)
Chill to 20 C (68F)
Carbonation: 3.5 co2 vol. 10g/L priming.
Carb lower, if you don't like the bite.
Open the first bottle after 3 months. Taste like very bitter chocolate, nearly cocoa powder. Even at low quantities, the hop shows up with a pine, resinous flavour. A subtle sweet fruit flavour was there, as well. Didn't like that much, but it's drinkable.
All Grain BIAB
Yeast
Nottingham, yeast cake
Yeast Starter
No
Total brew water
30 L (7,9 us gal)
No sparge
Pre-boil
24 L (6,3 us gal)
Post-boil
21 L (5,5 us gal)
Batch Size (fermenter)
20 L (5,2 us gal)
Original Gravity
1.069
Final Gravity
1.014
ABV
8%
Boiling Time (Minutes)
60
IBU
60
Color
30 SRM
Brewhouse efficiency: 70%
Primary Fermentation
20 days, 15 C (59 F)
Water bath.
Tasting Notes
Cocoa, resinous/pine, smooth bitterness, some fruit in the background.
Ingredients:
5.25 kg (12 lb) Pilsner malt (78%)
0.5 kg (1,1 lb) Patagonia Chocolate Malt 350L (7%)
1 kg inverted sugar (15%)
Hops: Idaho 7 13% AA
Water:
Alkalinity (6) and hardness (15) are pretty low here. So be free to adjust it.
Mash Schedule:
Start at 40 C (104 F), rise to 66 C (151 F) keep it for 120 min and mash out at 80 C (176F).
Hops Schedule:
@60min: 35g Idaho 7 (13% AA)
@15min: 15g Idaho 7 (13% AA)
Chill to 20 C (68F)
Carbonation: 3.5 co2 vol. 10g/L priming.
Carb lower, if you don't like the bite.
Open the first bottle after 3 months. Taste like very bitter chocolate, nearly cocoa powder. Even at low quantities, the hop shows up with a pine, resinous flavour. A subtle sweet fruit flavour was there, as well. Didn't like that much, but it's drinkable.
