How does the recipe below look? Research online suggests adding lactose in the last 15 mins and the cocoa nibs in the last 10mins…is that about right?
Depending how much ‘coffee’ flavour I get from the malt I was thinking about adding some coffee after primary fermentation (don’t want to go overboard).
Recipe below is for 21 litres in the fermentor. Any suggestions?
Recipe Overview
Style: Sweet Sout
ABV: 5.8%
Original Gravity (OG): 1.06
IBU's (Tinseth): 30
Colour: 78 EBC = 39.6 SRM
Times and Temperatures
Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 14 days at 20 C = 68 F
The Grain Bill
74.3% Maris Otter (5.5 EBC = 2.8 SRM) 4320 grams = 9.52 pounds
7.4% Dark Crystal Malt (240 EBC = 121.8 SRM) 428 grams = 0.94 pounds
5% Black Malt (1300 EBC = 659.9 SRM) 289 grams = 0.64 pounds
5% Chocolate Malt (525 EBC = 266.5 SRM) 289 grams = 0.64 pounds
8.4% Lactose (1 EBC = 0.5 SRM) 488 grams = 1.08 pounds (Boiled Only)
The Hop Bill (Based on Tinseth Formula)
30 IBU East Kent Golding Pellets (5.1%AA) 59.1 grams = 2.085 ounces at 60 mins
Fermentation & Conditioning
Fermentation: WLP006 for 14 days at 20 C = 68 F
Special Instructions/Notes on this Beer
Cocoa nibs: 100 grams last 10 mins of boil
LACTOSE ADDED IN LAST 15 MINS OF BOIL