Gringo Hot Chocolate

Extract Recipe

Submitted By: phillyhomebrew (Shared)
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Brewer: Kevin Koniers and Dan Hazlett
Batch Size: 5.00 galStyle: Cream Ale ( 6A)
Boil Size: 3.68 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 19.1 IBUsBoil Time: 60 min
Est OG: 1.067 (16.4° P)
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Corn, Flaked (1.3 SRM) Grain 1
3 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 2
6 lbs LME Pilsen Light (Briess) (2.3 SRM) Extract 3
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 4
1 pkgs Joystick (Imperial #A18) Yeast 5