Based on 169. Chocolate Orange Stout AG.
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
.4 kg Cacao nibs
1 cup coffee
.25 kg brown sugar
Zest of 4 oranges
Vanilla essence
30g Centennial 10.7%AA @ 60 mins. (substituted wtih 10g Centennial and 20g Warriror, 14.5%AA) 47 IBU
20g EK Goldings 5.8%AA @ 30 mins, (substituted with 5g Warrior and 10g Amarillo, 8.6%AA) 13 IBU
20g EK Goldings 5.8%AA @ 10 mins, (substituted with 10g Amarillo) 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.
2024-03-04: OG 1.050, added to yeast cake from 173. Porter AG.
2024-03-22: Made oleosacchurum of zest of 6 oranges and 300g brown sugar dissolved in the juice of the oranges, pasteurised it, then racked the beer onto it.
2024-03-26: Racked and bulk primed with 60g sucrose. Added 4 tsp vanilla essence. Bottled.
