169. Chocolate Orange Stout AG

https://brewgr.com/recipe/58438/terrys-chocolate-orange-imperial-stout-imperial-stout-recipe

4 kg Joe White (Australian) Traditional Ale Malt
1 kg Joe White (Australian) Malted Wheat
0.6 kg Joe White (Australian) Chocolate Malt
0.4 kg Joe White (Australian) Crystal Malt
.3 kg Cacao nibs
1 cup coffee
.25 kg brown sugar
Zest of 4 oranges
Vanilla essence

30g Centennial 10.7%AA @ 60 mins, 32 IBU
20g EK Goldings 5.8%AA @ 30 mins, 9 IBU
20g EK Goldings 5.8%AA @ 10 mins, 4 IBU
1 tbsp cocoa @ 5 mins
10 g coriander seed, cracked, @ flameout

Mashed the grains and cacao nibs for an hour. Boil as above. No chill overnight.

2023-07-03: transferred into fermenter onto yeast cake from 168. Rob’s light 3 AG (SafAle S-04). OG 1.069.

2023-07-08: made a oleo accharum https://www.corpserevived.com/post/maximizing-citrus-part-1-oleo-saccharums-cordials, pasteurised it at 65C for half an hour, cooled and pitched into the fermenter.

2023-07-17: racked into the keg, added 4 tsp vanilla. FG 1.033.