Revvy's Chocolate Orange Stout

All Grain Recipe

Submitted By: R3vvy (Shared)
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Brewer: Revvy (Michael F. Copado)
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 3.50 galStyle Guide: BJCP 2008
Color: 41.0 SRMEquipment: Stovetop small batch/top off ag
Bitterness: 24.0 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 12.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
10.54 oz Black Barley (Stout) (500.0 SRM) Grain 2
10.54 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
10.54 oz Chocolate Malt (350.0 SRM) Grain 4
4.48 oz Barley, Flaked (1.7 SRM) Grain 5
12.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6
2.40 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7
0.91 oz Galena [10.1%] - Boil 60 min Hops 8
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 9
1.0 pkgs Nottingham (Danstar #-) Yeast 10
1.00 oz Orange Peel, Sweet (Primary 1 weeks) Misc 11

Notes

2.4 ounces table sugar = 4 100 gram bars of Lindt intense orange chocolate bars. 2 frozen and grated and added to mash tun, and 2 at flameout? 10z orange peel and remainder of cocoa nibs packet in fermenter for 1 week before kegging.

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