RECIPES
Mattias’ So&So Choc Coffee Stout - 1st Geelong Shootout Speciality
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Gladfield Ale Malt | 6 | 72% |
| Munich Dark (BestMälz) | 25 | 12% |
| Caramunich I (Weyermann) | 100 | 4% |
| Caramunich II (Weyermann) | 124 | 4% |
| Roasted Barley (Joe White) | 1400 | 3.5% |
| Chocolate Malt (Joe White) | 750 | 3.5% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Target | 45g | 11 % | Boil | 120 Mins |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Single Infusion | 66.7° C | 60 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| Nottingham | 2 Pkg | Dry |
Notes:
Mashed at 66 degrees for 60 mins
Fermented at 20 degrees for 2 weeks. D-rest at 23 degrees for 1 week then back to 20 for another week.
Left in primary for 4 weeks. Once kegged I added 200 ml of espresso shots and 250 ml of Creme de Cacao White to the keg. Left the beer to mature in room temp for 6 weeks then carbed it up over a few weeks in the kegerator.