12lb Maris Otter (36.9%)
10lb US-2row (30.8%)
2lb Crystal 60L (6.2%)
2lb Roasted Barley (6.2%)
2 lb Munich 10L (6.2%)
1.5 lb Flaked Barley (4.6%)
1.5 Brittish Chocolate Malt (4.6%)
1.5 lb Flaked Oates (4.6%)
Mash at 155F for 60min.
4oz Northern Brewer (6.8% AA) @60min, 41 IBU
4oz EKG (5.0% AA) @10min, 11 IBU
After 6 days of fermentation add:
- 5oz cocoa nibs
- Extract of 40g of pasilla peppers (5 papilla pepper beans, sliced open and cut into 1/2 inch slices, extracted in vodka for 5 days)
- Extract of 17g of vanilla bean (indonesian bourbon planifolia - sliced open and cut into 1/2 inch slices, extracted in vodka for 5 days)
At kegging add:
- 0.75 lb of espresso beans
- 1 tsp of cinnamon powder
Special Instructions / Notes:
15G RO Water, with 3g Gypsum, 5g CaCl2, 5g Baking Soda.
Water profile: Ca: 36, Na: 24, SO4: 30, Cl: 43, HCO3: 63.
Fermented at 64F for 6 days, raised to 72F for 3 days.
Age for 2-3 months