Chocolate Macaroon Stout

All Grain Recipe

Submitted By: SteveTanner (Shared)
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Brewer: Steve Tanner
Batch Size: 6.00 galStyle: American Stout (13E)
Boil Size: 9.28 galStyle Guide: BJCP 2008
Color: 42.3 SRMEquipment: Coyne Brewery (5 Gal/18.9 L) - All Grain
Bitterness: 33.2 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Single Infusion, Medium-Full Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs 3.20 oz Chocolate Malt (350.0 SRM) Grain 3
10.40 oz Roasted Barley (300.0 SRM) Grain 4
9.60 oz Carafa II (412.0 SRM) Grain 5
4.00 oz Crystal 120, 2-Row, (Great Western) (120.0 SRM) Grain 6
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
0.75 oz Nugget [13.0%] - Boil 60 min Hops 8
1.00 oz Willamette [5.0%] - Boil 20 min Hops 9
0.60 tsp Irish Moss (Boil 15 min) Misc 10
1.00 oz Willamette [5.0%] - Boil 0 min Hops 11
85.20 g chocolate chips (Boil 0 min) Misc 12
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13

Notes

Mash at a relatively high temp; keep roasted grains separate and add during final 30 min of mash. Add to mash: 1/2 lb toasted coconut Pinch of gypsum Add to boil (5 m): 1 oz cocoa nibs 4 oz chocolate chips 1/4 lb toasted coconut Add to secondary for 2 weeks: 2 lbs. toasted coconut 4 oz Cocoa nibs — separate bag (remove after 5-7 days) 1 vanilla bean (split in half and soak in vodka for 1 wk first, with nibs, add all)