- 6tsp gypsum (add to water)
- 3.2kg LME base
- 350g Crystal 120
- 300g Roasted Barley
- 300g Black malt
- 200 Coffee Malt
- 50g smoked malt
- 60g Northern Brewer Hops
- 30g Goldings
- Windsor ale yeast
- 2/3 bag of dextrose (for bottling)
Augmented with 1 cup of rolled oats toasted to medium brown and one mug of coffee.
Gypsum was added 5 minutes into 30 minute grain steep.
pecific gravity read at 79 degrees is 1.114 + 0.0025 to account for temp = 1.1165
Potential alcohol is 16%, which is stupid high.
Did not test final gravity. ABV is less than IPA...but still strong.
Beer spent 3 weeks in primary. Little white spots formed on top before bottling.
Used 1/2 bag dextrose for priming. Beer is not super bubbly...but appropriate for a stout.
Taste is great. I would go more smokeed malt next time. Coffee flavour is just right.