Chocolate Coffee Mint Stout

All Grain Recipe

Submitted By: Smoakstack (Shared)
Members can download and share recipes

Batch Size: 11.00 galStyle: Witbier (16A)
Boil Size: 12.94 galStyle Guide: BJCP 2008
Color: 25.2 SRMEquipment: Smoakhouse Brewing Company BIAB Keggle
Bitterness: 17.8 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs 12.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 5
2.00 oz Tettnang [4.5%] - Boil 2 min Hops 6
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 7

Notes

og 1.050 fg 1.016 4.46%

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine