#07 Sjokostut II

All Grain Recipe

Submitted By: hbjerkeli (Shared)
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Batch Size: 4.23 galStyle: Foreign Extra Stout (13D)
Boil Size: 5.72 galStyle Guide: BJCP 2008
Color: 43.8 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 44.2 IBUsBoil Time: 90 min
Est OG: 1.074 (17.9° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 4.40 oz Pale Malt (2 Row) UK (3.6 SRM) Grain 1
12.70 oz Chocolate Malt (609.1 SRM) Grain 2
7.50 oz Oats, Flaked (1.0 SRM) Grain 3
3.71 oz Black (Patent) Malt (710.7 SRM) Grain 4
2 lbs 3.27 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 5
4.53 oz Dark Dry Extract (17.5 SRM) Dry Extract 6
1.16 oz Northern Brewer [10.5%] - Boil 60 min Hops 7
0.78 oz Goldings, East Kent [6.0%] - Boil 5 min Hops 8
1.1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 9

Notes

Kakao 45 gr koking 1 min. På flaske kan prøves kaffe eller whiskey Espresso: 25 gr. italienskbrent/2dl --> 6ml på flaske Whiskey: 2,5 ml på flaske (Scotch Whisky Glen Ayrmore) Measured Original Gravity: 1,074 SG Measured Final Gravity: 1,017 SG Actual Alcohol by Vol: 7,5 %

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