Smokey Jococo Stout

Extract Recipe

Submitted By: chad1776 (Shared)
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Brewer: Schuitebrew
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 2.25 galStyle Guide: BJCP 2008
Color: 39.1 SRMEquipment: Schuitequipment
Bitterness: 49.8 IBUsBoil Time: 60 min
Est OG: 1.083 (20.0° P)
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 1
10.00 oz Chocolate Malt (350.0 SRM) Grain 2
8.00 oz Roasted Barley (300.0 SRM) Grain 3
2.00 oz Smoked Malt (9.0 SRM) Grain 4
6.00 oz Brown Malt (65.0 SRM) Grain 5
6 lbs 9.60 oz Dark Liquid Extract (17.5 SRM) Extract 6
1.00 oz Chinook [13.0%] - Boil 60 min Hops 7
1.00 oz Chinook [13.0%] - Boil 30 min Hops 8
1.00 oz Chinook [13.0%] - Boil 15 min Hops 9
3 lbs 4.80 oz Dark Liquid Extract [Boil for 10 min] (17.5 SRM) Extract 10
1.00 tsp Irish Moss (Boil 10 min) Misc 11
2 lbs Brown Sugar, Light [Boil for 5 min] (8.0 SRM) Sugar 12
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 13

Notes

2 wks in primary. Rack to secondary on top of 5 oz cocoa nibs soaked in bourbon. In secondary for 2 weeks. Keg.

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