2 Tsp Gypsum
13 Lbs 2 row
4.5 lbs Marris Otter
1.25 Lbs Caramel/Crystal 20
1 Lb Flaked Oats
0.75 Lb Roasted Barley
0.5 Lbs Carafa II
0.5 Lb Chocolate Malt
Mashed for 90 Minutes @ 150, strike temp was way too low, ended at 140, needed 4 kettles or boiling water to bring it up to temp
2.25 Oz Magnum (FWH)
1/4 Tsp Irish Moss @ 10 mins
1.5 Oz sweet orange peel @ 5 min
1 Oz Citra @ flame out, steep for 30 mins
1 Oz Nelson Sauvin @ flame out, steep for 30 mins
Pitched 2 packs US-05 and a bottle of clarity ferm once the wort was cooled and aerated
Left for 10 days in Primary @ room temp (21 C)
Transferred to secondary, let sit for a week
Added 8Oz Cocoa nibs and let sit for a week
Bottle Sept 4 with 1 cup corn sugar
OG 1.073
FG 1.013
ABV ~8%
Est. IBU's 92
Also since there was so much potential left I put another 2.5 Gal into the mash, and ran it into a separate pot and boiled with 1 OZ EKG, pitched some US-04, and then split into 2 1 gal carboys for secondary, and hit one with nibs and the other with fresh mint and nibs. ABV on those is 5.4%







