Chocolate Coffee Mint Stout
All Grain Recipe
Submitted By: Smoakstack (Shared)
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Batch Size: 11.00 gal | Style: Witbier (16A) |
Boil Size: 12.94 gal | Style Guide: BJCP 2008 |
Color: 25.2 SRM | Equipment: Smoakhouse Brewing Company BIAB Keggle |
Bitterness: 17.8 IBUs | Boil 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