Heated 5.5 gallons of h20 at 165F for mashing water. Stirred in all grains except dark grains and brought temp down to 152. Mashed for 1 hour.
Heated sparge water to 182F
Vourloufed with the new northern brewer pump for about 10 minutes
Started off boil with 6.5 gallons. Wort measured 1.048 at 132F. (1.059 at 68F)
Added hops per below schedule
Added 4 oz of cocoa powder at 15 minutes left in the boil
Chilled with the Noprther Brewe pump and the Hangover whirlpool arm. Used the standard copper chiller. Mistakenly angled the whirpool in the same direction that the coil was flowing, but was able to chill from just under boiling to 65F in 14 minutes.
Got yeast water down to 82F, rehydrated the yeast (S-04) for 20 minutes without stirring and then added to the brew
Set FTSS to 68 F
1 oz of vanilla coffee from ground for hounds on day 4
Came out a bit less efficient and a bit less bitter than hoped. More of a chocolate brown ale. Was not the best one we made, but, was not bad. We finished the keg quickly to make room for the monkey mango ale.
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