- 6tsp gypsum (add to water)
- 3.2kg LME base
- 350g Crystal 120
- 300g Roasted Barley
- 250g Black malt
- 200g Coffee Malt
- 100g smoked malt
- 1 cup Toasted oats
- 60g Northern Brewer Hops
- 30g Goldings
- Windsor ale yeast
- 2/3 bag of dextrose (for bottling)
- 2 mugs strong coffee
Added gypsum at start of grain tea boil
Add grain bag when water hits 155 f
Hold for 30 minutes (lost track of time, it’s probably close to 30 minutes)
Grains strained out. Pushed down with potato masher
Oats added to wort
Coffee added to wort
Boiled for 60 minutes
Northern Brewer added 10 minutes into boil
Goldings added 10 minutes from end
Filtered through strainer into bucket with ice
Brought water up to the shoulder and added yeast, primed with about 1tbsp of honey
-Took about 24 hours to start fermenting vigorously.
-Slowed by brew-day +4, replaced tube bubbler with standard airlock.
-Transferred to secondary on brew-day +14
-Bottled with 2/3 package of dextrose on brew-day +21. Filled all Grolsh bottles, one 750ml clear bottle and 1/2 of the syrup bottle. Left to sit on floor under desk. Will transfer to cold room on brew-day +28.
- Sampled on Brew-day +28. Still a bit sweet, will leave until brew-day +35 to put in cold room.