BC Chocolate vanilla Stout

147.7 EBC
23 IBU
Fermentables
Weight
When
UK Pale Ale Malt ( 61.9 % )
782 g
Mash
UK Roasted Barley ( 17.7 % )
224 g
Mash
UK Torrified Wheat ( 9.2 % )
116 g
Mash
UK Chocolate Malt ( 4.6 % )
58 g
Mash
UK Flaked Barley ( 4.4 % )
56 g
Mash
US Flaked Oats ( 2.2 % )
28 g
Mash
Hops
Weight
When
UK Fuggle ( 4.5 % )
11 g
60 Min
Other
Weight
When
Cocoa Nibs
10 g
In Boil
Irish Moss
0.5 g
In Boil
Cocoa Nibs
25 g
In Dispense Vessel
Yeasts
Amount
Craft Series M03 Newcastle Dark Ale
0 packs
Volumes
Target
Actual
Before Boil
5 l
5 l
After Boil
4.75 l
5 l
Transferred
4.5 ml
No Record
Pitching
4.5 l
4.55 l
Finished
4.5 l
4.5 l
Gravity
Target
Actual
Before Boil
1.057 SG
1.042 SG
After Boil
1.06 SG
1.044 SG
Finished
1.017 SG
1.02 SG
Other
Target
Actual
Attenuation
70 %
54 %
ABV
5.7 %
3.2 %
ABW
4.4 %
2.5 %
Efficiency
75 %
55.6 %
Temperature
18 ˚C
18 ˚C
Mash : Single Step Infusion
Rest at
67 ˚C
60 mins
Notes
General
I was getting off notes in my beers I have tried to remove the chlorine using a cadmium tablet. This was added to 15L of cold water which I used through out the brewing process.
Mash
Mash for 60mins.
Boil
Add the crushed cocoa nibs in the last 20 mins.
Add the Irish moss at the last 15 mins.
Fermentation
Rack the beer and add the second load of cocoa nibs, these should be left in there for a week minimum.
The brew use's a cocoa slurry, this is were the cocoa nibs are crushed and boiled in water. Once cooled it should be added to the racked beer.
Vanilla this is using a vanilla pod split and scrape the insides out. Add all this directly into the racked beer.
The beer was racked off for 2 weeks.
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