1.114
OG1.027
FG11.4%
ABV82
IBU84
SRMNotes
The final addition of the orange and nibs should be done by packing both in a container and adding enough vodka to cover them. Let the concoction sit for 2 days and then add it all to the secondary fermentation for another 4 weeks.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 10.00 lb | White Wheat (US) | Mash | 39.22% |
| 9.00 lb | Maris Otter (UK) | Mash | 35.29% |
| 3.00 lb | Chocolate (US) | Mash | 11.76% |
| 1.50 lb | Black Malt (Black Patent) (US) | Mash | 5.88% |
| 1.00 lb | Mesquite Smoked (US) | Mash | 3.92% |
| 1.00 lb | Caramel/Crystal 90L (US) | Mash | 3.92% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 2.00 oz | Citra - Pellet | Boil | 60 Minute(s) | 13.7% | 55.59 |
| 1.00 oz | Nugget - Pellet | Boil | 30 Minute(s) | 11.5% | 17.93 |
| 1.00 oz | Perle - Pellet | Boil | 15 Minute(s) | 8.0% | 8.05 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 3787 Trappist High Gravity Liquid Yeast | 74% - 78% |
Other
| Name | Amount | Use | Time |
|---|---|---|---|
| Sweet Orange Peel | 3.00 oz | Secondary | 4 Week(s) |
| Cacao Nibs, Cocoa | 4.00 oz | Secondary | 4 Week(s) |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 74 F | 8 Week(s) |
| 66 F | 32 Week(s) |
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