Death by Chocolate Ale

All Grain Recipe

Submitted By: telder4336 (Shared)
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Batch Size: 6.08 galStyle: Old Ale (19A)
Boil Size: 9.79 galStyle Guide: BJCP 2008
Color: 15.4 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 24.4 IBUsBoil Time: 90 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) Grain 2
1 lbs 4.87 oz Rye Malt (Briess) (3.7 SRM) Grain 3
1 lbs 1.89 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1 lbs 1.89 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 5
1 lbs 1.89 oz Wheat Malt, Ger (2.0 SRM) Grain 6
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 lbs Cocoa Powder (Boil 15 min) Misc 9
1 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 10
0.50 tsp Yeast Nutrient (Primary 3 days) Misc 11
8.00 oz Cacao Nibs (Secondary 3 weeks) Misc 12

Notes

Add .5lbs of Hershey's Cocoa powder 15 min before end of boil. Add 1/2 lb Dominican republic Cocoa Nibs into secondary for 2-3 weeks prior to bottling.