Black Forest Gateaux stout
Basics
* ABV post-fermenation is 4.6, but the addition of cherry liquor raises this to 5.7%
| IBU | SRM | Calories | Carbs |
|---|
| 32 | 34 | 46* | 5.5g* |
* estimated values per 100mlVolume
| Liquor | Sparge | Boil | Rack |
|---|
| 20L | 1L | 13L | 11L |
Grain Bill
| Grain | Quantity |
|---|
| Extra pale Maris Otter | 2000g |
| Flakes Torrified Barley | 300g |
| Best Munich Dark | 200g |
| Carafa Special III | 200g |
| Chocolate Wheat | 200g |
Mash
| Time | Temp |
|---|
| 60 minutes | 65C |
| 15 minutes | 75C |
Boil
| Additions | Quantity | Time |
|---|
| Fuggle | 35g | Start |
| Fuggle | 20g | 10 |
| Lactose Sugar | 300g | 10 |
| Irish Moss (rehydrated) | 2g | 10 |
| Servomyces Yeast Nutrient | 1x | 5 |
Fermentation
| Yeast | Amount | Temp | Days |
|---|
| Wyeast 1318 London Ale | 11g | 20C | 5 |
| Additions | Quantity |
|---|
| Clarity Ferm | 7ml |
Adjuncts
After fermentation completes, add 100g of cacao nibs that have been soakced in vodka.
During racking, add 500ml of 24ABV cherry liquor.
Notes
Rest at 20C for 2 days, then cold crash to 1C before racking
