Batch #003 - Liquid Dessert - Recipe from Hennessy Homebrew

Recipe: Liquid Dessert

Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

 

Wort Volume Before Boil: 4.00 US gals

Wort Volume After Boil: 3.00 US gals

Volume Transferred: 3.00 US gals

Water Added: 2.25 US gals

Volume At Pitching: 5.25 US gals

Final Batch Volume: 5.00 US gals

Expected Pre-Boil Gravity: 1.013 SG

Expected OG: 1.056 SG

Expected FG: 1.014 SG

Expected ABV: 5.7 %

Expected ABW: 4.4 %

Expected IBU (using Tinseth): 18.4

Expected Color: 40.2 SRM

Apparent Attenuation: 75.0 %

Mash Efficiency: 75.0 %

Boil Duration: 60.0 mins

Fermentation Temperature: 70 degF

Fermentables

German Carafa II 0.75 lb (8.7 %) In Mash/Steeped

US Caramel 60L Malt 0.50 lb (5.8 %) In Mash/Steeped

US Chocolate Malt 0.38 lb (4.4 %) In Mash/Steeped

German Chocolate Wheat Malt 0.38 lb (4.4 %) In Mash/Steeped

Extract - Pilsen Light Liquid Extract 6.60 lb (76.7 %) Start Of Boil

Hops

US Willamette (3.5 % alpha) 1.20 oz Bagged Pellet Hops used 60 Min From End

US Willamette (3.5 % alpha) 0.80 oz Bagged Pellet Hops used 35 Min From End

UK Golding (4.2 % alpha) 0.25 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients

Irish Moss 0.05 oz used In Mash

Cocoa Beans (Raw) 4.00 oz used In Fermenter

Vanilla Beans 1.00 oz used In Fermenter

Yeast: Danstar-Nottingham

Mash Schedule

Mash Type: Extract with Steeped Grains

Schedule Name: No Chosen Schedule

Recipe Notes

Soak cocoa bean in water, roast @ 300F for 30-40 min, pulverize, soak in 100 Proof vodka for 3 hrs then dump into secondary during transfer.  The day before bottling, scrape and soak two vanilla beans in 100 Proof vodka for 3 hrs then dump into secondary