Brygger: Espen Breivik Plassering: XX. plass i klasse YY Type: 13E Andre tilsetninger (basistype 9E Imperial stout) Ekstra ingredienser: Coconut, Cocoa Nibs (soaked in Cognac), Chili OG: 1,078 FG: 1,021 Mengde vørter: 12,0l Mengde ferdig øl: 10,0l Alkoholstyrke: 7,5% Beregnet IBU: 55,0 Beregnet farge: 94 EBC [B]Gjærbare ingredienser[/B] 3.2 kg (57.9%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC 750 g (13.6%) — Weyermann Caramunich I — Grain — 101 EBC 450 g (8.1%) — Thomas Fawcett Brown Malt — Grain — 180 EBC 230 g (4.2%) — Thomas Fawcett Chocolate Malt — Grain — 1000 EBC 230 g (4.2%) — Stangeland Mølle Oats, Flaked — Grain — 2 EBC 120 g (2.2%) — Weyermann Carafa Special III — Grain — 1400 EBC 250 g (4.5%) — Milk Sugar (Lactose) — Sugar — 0 EBC — Boil — 15 min 300 g (5.4%) — Eldorado Toasted, Shredded Coconut — Other — 0 EBC [B]Humle og krydder[/B] 30 g (55 IBU) — Magnum 12.8% — Boil — 60 min 2 items — Chilis — Boil — 10 min [B]Andre ingredienser[/B] 0.6 g — Baking Soda (NaHCO3) — Mash 0.6 g — Calcium Chloride (CaCl2) — Mash 0.7 g — Epsom Salt (MgSO4) — Mash 1.5 g — Gypsum (CaSO4) — Mash 1.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min 4 drops — Brewers Clarex — Primary 100 g — Cacao Nibs — Secondary [B]Meskeinformasjon[/B] Temperature — 67 °C — 60 min Temperature — 76 °C — 10 min [B]Gjæring[/B] Gjærtype: Mangrove Jack's M42 Gjærmengde: 1 pkg Informasjon om gjæring: Primary: 11 days Secondary: 7 days * Soaked cocoa nibs in ~5 dl cognac for 2 days * Toast shredded coconut on a tray in the oven in 160C heat, turning every 3-5 minutes until golden brown * Put the cognac + nibs-mixture directly into an empty secondary fermenter * Added shredded coconut in a sanitized bag with weights into secondary * Racked the beer from primary into secondary on top of the ingredients [B]Kommentarer[/B] * Filtered with 915 microns filter to avoid cocoa nibs in bottles [B]Informasjon om konkurranseølet[/B] Brygget: 19. september 2020 Flasket: 7. oktober 2020 Filtrert: Ja Karbonering: N