BC Chocolate Coffee Stout The Duncan

115.9 EBC
48.7 IBU
Fermentables
Weight
When
UK Pale Ale Malt ( 57.7 % )
1.424 kg
Mash
UK Flaked Barley ( 16.5 % )
407 g
Mash
UK Roasted Barley ( 8.2 % )
203 g
Mash
UK Torrified Wheat ( 8.1 % )
200 g
Mash
UK Black Malt ( 6.1 % )
150 g
Mash
UK Flaked Oats ( 3.4 % )
84 g
Mash
Hops
Weight
When
UK Target ( 10.5 % )
14 g
60 Min
UK Challenger ( 7 % )
3 g
60 Min
Other
Weight
When
Coffee, Coldbrew
750 g
In Boil
Cocoa Nibs
42 g
In Boil
Liquorice Root
4 g
In Boil
Irish Moss
1 g
In Boil
Yeasts
Amount
Craft Series M03 Newcastle Dark Ale
1 pack
Volumes
Target
Actual
Before Boil
9 l
9 l
After Boil
8.5 l
8.5 l
Transferred
8.25 l
8.25 l
Pitching
8 l
8.25 l
Finished
8 l
7.5 l
Gravity
Target
Actual
Before Boil
1.053 SG
1.05 SG
After Boil
1.056 SG
1.055 SG
Finished
1.016 SG
1.022 SG
Other
Target
Actual
Attenuation
70 %
59.4 %
ABV
5.3 %
4.4 %
ABW
4.1 %
3.4 %
Efficiency
65 %
61.1 %
Temperature
18 ˚C
18 ˚C
Mash : Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Experiment based off the Extra stout.
Cacao nibs should be added at the end of boil.
Cold coffee 15 mins from the end of he boil.
Mash
Mashed with 6L of water at 75 degrees.
Sparged with 5L of water.
At 60 mins the mash had a temp of 65 degrees.
Ended up with a stuck sparge was very slow to bring liquid through and had to put 3L through to try to get desired volume. Started the boil with just under 8L in the pot. 2L added to the mash tun to try and bring up the volume at least 10L due to boil off. We are still under the desired gravity by a fair bit.
Boil
Added a table spoon of treacle at 30 mins to the end of the boil.
Tasting
Very nice mouth feel with a strong hit of coffee. Maybe a little bit under carbonated.
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