7/6/2017 – Brew Day

Malt
28 lbs – Pale Malt
3 lbs – Flaked Oats
1.5 lbs – Roast Barley
1.5 lbs – Belgian Chocolate
1 lb – Belgian Debittered
1 lb – 120L Crystal

Hops
2 oz – Nugget (15% aa) @ 60 min
2.5 oz – Willamette (5% aa) @ 25 min
3.5 oz – Willamette (5% aa) @ 10 min

Other
5 oz – Cocoa powder @ 15 min
4 oz – Cocoa nibs @ 15 min
4 oz – Freshly-ground Bulletproof Coffee @ 15 min
1 tsp – yeast nutrient @ 15 min
2 tsp – Irish moss @ 15 min

 

Mashed between 155 and 150 degrees F
Aerated with O2 for 1 min
Fermented at 65 degrees F with White Labs WLP001 —  California Ale Yeast

O.G.

A – 1.080, 19.2 degrees Brix
B – 1.079, 19.2 degrees Brix

7/20/2017 – Racked to secondary

So much yeast in primary. Only just over 4 gallons of beer.

F.G.

A – 1.016, 10.2 degrees Brix
B – 1.016, 10 degrees Brix

8.4% ABV

07/30/2017 – Racked again

Racked to settle again

08/01/2017 – Racked into the Banner Whiskey barrels!

Pretty clear at this point. A bit of porter mixed in from remaining in the barrel