Tipsy Cowing w/some Cocoa & Whiskey-2017 4.5 gallons

All Grain Recipe

Submitted By: xhuskr (Shared)
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Brewer: Kevin - BArF
Batch Size: 4.50 galStyle: Sweet Stout (13B)
Boil Size: 6.01 galStyle Guide: BJCP 2008
Color: 46.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 24.4 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
5 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
12.00 oz Oats, Flaked (1.0 SRM) Grain 4
12.00 oz Roasted Barley (300.0 SRM) Grain 5
8.00 oz Barley, Flaked (1.7 SRM) Grain 6
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
8.00 oz Munich Malt (9.0 SRM) Grain 9
0.50 oz Magnum [11.5%] - Boil 60 min Hops 10
1 lbs Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) Sugar 11
1.00 oz Goldings, East Kent [3.8%] - Boil 10 min Hops 12
1.0 pkgs California Ale (White Labs #WLP001) Yeast 13

Taste Notes

26 qts added to grain bill sparge 1/mash from kettle to kettle = 8 qtrs Sparge 2 from water to kettle=15qts Sparge 3 at 180 = 16 qts/4 gallons Measured FG and OG guessed based on last year...atleast what I recall 7 days Primary 14 secondary

Notes

2 kegs with 4 gallons each 2ndary over cocoa nibs for 7-10 days Soak 2 oz of oak chips in two different whiskeys to be added about two weeks before bottling/kegging (taste beforehand)

This Recipe Has Not Been Rated

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