Ingredients for 23L<\/p>\n\n\n\n
3.2 kg JW Ale malt
1.2 kg JW crystal malt
1.2 kg JW wheat malt
0.18 kg JW choc malt
0.12 kg JW black malt
100 mL (4 tbsp) cocoa powder @ 60 minutes
44 g Williamette hops 7.1%AA @ 60 minutes: 7 HBU
18 g Williamette hops @ 15 minutes: 3 HBU
1\/2 tablet Whirlfloc (Irish moss) @ 15 minutes
18 g Williamette hops @ flameout
Safale S-04 yeast
Using a protein-developing step mash, add 9 L of 54 C water to the crushed malt. Stabilize at 50 C and hold for 30 minutes. Then add 10 L of boiling water plus a decoction of 4L. Stabilize at 68-69 C and hold for 60 minutes. Add heat and mash out to 74 C.<\/p>\n\n\n\n
Sparge with about 14-16 L 77 C water. Add more water (do not oversparge) to brewpot to make an initial extract volume 28 L. Anticipate evaporation of about 3 L.<\/p>\n\n\n\n
No chill overnight and pitch onto yeast cake from brew 162 (Safale S-04)<\/p>\n\n\n\n
2021-06-01: Bulk primed with 100g sucrose and bottled.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients for 23L 3.2 kg JW Ale malt1.2 kg JW crystal malt1.2 kg JW wheat malt0.18 kg JW choc malt0.12 kg JW black malt100 mL (4 tbsp) cocoa powder @ 60 minutes44 g Williamette hops 7.1%AA @ 60 minutes: 7 … Continue reading