Style: Stout |
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Recipe Type: Extract
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Ready: 2 months
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Batch Size: 5 gal.
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Boil Volume: 2.5 gal.
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Yeast Strain: Wyeast 1084 Irish Ale
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Apparent Attenuation: 71-75%
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Grains/Fermentables |
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Weight
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Grain
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Time Boiled
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Use
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1 lbs
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Black
Malt
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N/A
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Steeped
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1 lbs
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Chocolate
Malt
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N/A
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Steeped
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6 lbs
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Dark
Malt Extract Syrup
|
60 mins
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Extract
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1 lbs
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Extra
Dark DME
|
60 mins
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Extract
|
1 lbs
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D-180
Candi Syrup
|
30 mins
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Extract
|
1 lbs
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Lactose
|
20 mins
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Extract
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Hops |
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Weight
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Hop
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Time Boiled
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Form
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1 oz
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Goldings
|
60 mins
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Pellet
|
1 oz
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Goldings
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30 mins
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Pellet
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Specialty Ingredients |
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8 oz
Caribou Reindeer Blend Coffee Beans
4 oz
Ghana Cocoa Nibs
2
Vanilla Beans
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1,000 mL yeast starter made with ½ c of DME for about 24 hrs
Crack the coffee beans,
then add coffee beans and cocoa nibs to secondary 2 weeks before bottling
Slit vanilla beans and add
to secondary 2 days before bottling
Primary: 2 weeks
Secondary: 2 weeks
Bottle Condition: 1 month