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Black Warrior - Malzbier Clone

Brewer: Fab Email: fabricio723@yahoo.com
Beer: Black Warrior - Malzbier Clone Style: Sweet Stout
Type: Extract w/grain Size: 2 gallons
Color:
123 HCU (~40 SRM)
Bitterness: 16 IBU
OG: 1.080 FG: 1.020
Alcohol: 7.7% v/v (6.0% w/w)
Grain: 99g Dextrine malt (Cara-Pils)
128g Belgian Special B
122g Belgian chocolate
23g British black patent
Steep: Steep for 20-30 minutes at 155°F
Boil: 60 minutes SG 1.080 2 gallons
1.40kg Light dry malt extract
100g Belgian candi sugar
Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes prior to adding hops.
.50 grams Whirlfloc Tablet (Boil 15 min)
Hops: 4g Chinook (12% AA, 60 min.)
9g Fuggles (4.75% AA, 10 min.)
Yeast: The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Log: Brew Date: 07/17/16
Fermented
7 Days @ Primary - 65 Degree F

Add 80Gr cane sugar/Liter and bottled. open one every 12H, when it reaches the ideal carbonation, pasteurize
(Added 2 each 12 oz bottles of Molasses in lieu of sugar and kegged it.)
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F
Tasting: The 24 oz of Molasses was too much. Will only put 12 oz next time. The smell is definitely close to the Malziber from Brazil; however, too sweet/.

Recipe posted 08/07/16.