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Recipe by AlexHoffman Wood-Aged Beer All Grain 5.50 Gallon Batch 60 Minute Boil 75% Efficiency Created 4/27/2018 Updated 4/27/2018 No Reviews 0 Brew Log Comments

1.078

OG

1.020

FG

7.6%

ABV

55

IBU

49

SRM

 

 

Notes

1/2oz of baking choc = 1tbsp
coffee at boil out used a grain sack.
coffee in fermenter is cold brewed in fridge, don't add grounds to secondary.
soak 8oz bourbon in wood chips for a week in fridge, strain out bourbon and add to secondary.

Fermentables

Amount Fermentable Use %
13.25 lb Pale 2-Row (BE) Mash 74.65%
2.00 lb Flaked Oat (US) Mash 11.27%
0.75 lb Roasted Barley (US) Mash 4.23%
0.75 lb Chocolate (BE) Mash 4.23%
0.50 lb De-Bittered Black (BE) Mash 2.82%
0.50 lb Dark Crystal 150L (UK) Mash 2.82%

Hops

Amount Hop Use Time AA IBU
1.00 oz Nugget - Pellet Boil 60 Minute(s) 11.5% 33.31
1.25 oz Willamette - Pellet Boil 25 Minute(s) 5.0% 12.58
1.75 oz Willamette - Pellet Boil 10 Minute(s) 5.0% 9.19

Yeast

Name Attenuation
Wyeast 1056 American Ale Liquid Yeast 73% - 77%

Other

Name Amount Use Time
belgian bittersweet chocolate 2.50 oz Boil 15 Minute(s)
Cacao Nibs, Cocoa 1.50 oz Boil 15 Minute(s)
Coffee 2.00 oz Boil 1 Minute(s)
Coffee 2.00 oz Secondary 0 Day(s)
Bourbon 8.00 oz Secondary 0 Day(s)
Oak Chips - French Medium Toast 0.25 oz Secondary 0 Day(s)

Mash Schedule

Temperature Time
155 F 60 Minutes

Fermentation Schedule

Temperature Time
65 F 14 Day(s)
60 F 120 Day(s)

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