Metric. Because my scale doesn't read pounds and ounces. The extract and grain packets do, but I'm splitting them between this and the next brew - a dark and stormy hop bomb. I may oak-age a portion of this (but not for very long) just to see how it turns out. The coffee will go in at bottling, most likely. Home-roasted beans (probably Ethiopian origin unless I have something more interesting at the time) cold-steeped and delicious.
Batch #73
Coffee Stout, 10 L in fermenter
2 kg Light DME
300 g Crystal 40L
150 g Roasted Barley
75 g Black Patent
75 g Chocolate
28 g Northern Brewer, 8.5%AA (60m)
28 g Kent Goldings, 7.2%AA (5m)
1/2 tab Whirlfloc (5m)
WLP004 - Irish Ale Yeast, 1 vial
OG: 1.065
FG:
ABV:
IBU: 65-70
Steep grains in 12L water while heating. Pull grains out ~75 C. Open a bottle of Duvel. Bring to a boil, add extract, hops at 60m and 5m. Open Chimay and add clarifier at 5m.
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