Cocoa Psycho clone

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1. Water:
   • 19 liters in the bucket fermenter
   • Mash for 60 minutes with 19 liters at 65°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 78°C
   • 1/2 tablet of Protofloc, boil for 15 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg Weyermann Pale Ale malt, bought from beer-bg milled yesterday at 1.40 mm
   • 1.0 kg Viking Smoked malt
   • 1.0 kg Viking Wheat malt
   • 1.0 kg Viking Chocolate Dark malt
   • 0.2 kg Viking Caramel 400 malt
   • 0.2 kg Viking Caramel 150 malt
3. Hops:
   • 75 g Cascade, 7.5% alpha acids, boil for 60 minutes
   • 25 g Cascade, 7.5% alpha acids, boil for 30 minutes
4. Additions:
   • 25 g Cocoa beans, boil for 10 minutes
   • 25 g Coffee, boil for 10 minutes
   • 25 g Cocoa beans, after fermentation
   • 25 g Coffee, after fermentation
5. Yeast:
   • Lallemand Nottingham Ale yeast
6. Parameters:
   • 60% efficiency
   • Measured 1082 OG with hydrometer
   • 1019 FG pending
   • 8.5 % ABV pending