Strong and roasty, with a cold brew coffee addition.
All grain (6 gal)
Designed in Brewfather based on 70% mash efficiency
ABV: 9.7%
Estimated OG: 1.100 SG
Estimated FG: 1.026 SG
IBUs: 67
Color: 38 SRM
Mash (154°F):
60% (15 lbs 8 oz) Maris Otter
6% (1 lb 8 oz) aromatic malt
6% (1 lb 8 oz) dextrose
5% (1 lb 5 oz) flaked barley
5% (1 lb 5 oz) Caravienne
5% (1 lb 5 oz) pale chocolate
5% (1 lb 5 oz) white wheat
2% (8 oz) chocolate malt
2% (8 oz) flaked oats
2% (8 oz) Special B
2% (8 oz) Victory malt
8 oz rice hulls
Boil (90 minute):
60 minute - 2.7 oz Magnum hops (14.5% AA - 61.9 IBUs)
20 minute - 1 oz East Kent Goldings hops (5% AA - 4.8 IBUs)
10 minute - 1/2 Whirlfloc tablet
0 minute - 1 oz East Kent Goldings hops (5% AA - 0.3 IBUs)
Yeast:
3 packages Imperial Yeast #A10 Darkness, or yeast starter
Dry Hop:
Day 4 - 1 oz East Kent Goldings (5% AA). Remove after 3 days.
Day 7 - 1 oz East Kent Goldings (5% AA). Remove after 3 days.
Secondary (or keg):
Add 2 oz of bourbon-soaked medium-toast French oak cubes to secondary fermentation vessel or keg, then transfer beer on top. For best results, boil the oak cubes in hot water for 5 minutes, then soak them for 1 week in enough bourbon to cover them completely. After 1 week, pour out the bourbon and replace with a fresh pour. Let soak at least 1 additional week.
Bottling:
Add 2 ml cold brew coffee concentrate to each bottle (adjust to taste)
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