New Bourbon Barrel with Cocao Nibs
Extract Recipe
Submitted By: koolbreeze (Shared)
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Brewer: Barry | |
Batch Size: 5.00 gal | Style: American Amber Ale (6B) |
Boil Size: 5.70 gal | Style Guide: BJCP 1999 |
Color: 46.3 SRM | Equipment: Barry's Equipment |
Bitterness: 75.5 IBUs | Boil Time: 60 min |
Est OG: 1.078 (19.0° P) | |
Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
ABV: 8.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
1 lbs |
Rye, Flaked [Steep] (2.0 SRM) |
Grain |
1 |
10.00 oz |
Black (Patent) Malt [Steep] (500.0 SRM) |
Grain |
2 |
10.00 oz |
Roasted Barley [Steep] (300.0 SRM) |
Grain |
3 |
5.20 oz |
Caramel/Crystal Malt - 40L [Steep] (40.0 SRM) |
Grain |
4 |
5.20 oz |
Chocolate Rye Malt [Steep] (250.0 SRM) |
Grain |
5 |
4 lbs 4.00 oz |
Amber Dry Extract [Boil] (12.5 SRM) |
Dry Extract |
6 |
3 lbs |
Dark Dry Extract [Boil] (17.5 SRM) |
Dry Extract |
7 |
1 lbs |
Wheat Dry Extract [Boil] (8.0 SRM) |
Dry Extract |
8 |
8.00 oz |
Candi Sugar, Amber [Boil] (75.0 SRM) |
Sugar |
9 |
2.00 oz |
Target [11.0%] - Boil 60 min |
Hops |
10 |
1.00 oz |
Perle [8.0%] - Boil 5 min |
Hops |
11 |
1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
12 |
4.00 oz |
Oak Chips (Secondary 7 days) |
Misc |
13 |
Taste Notes
Add 8 oz Cocao Nibs to secondary approx. 2 weeks.
Boil Oak chips to steralize
Soak Oak chips in 16oz Bourbon 48 hours and add to secondary.
OG 21.4
FG 11
ABV 9Notes
Brew day 1/13/2019
OG 16.6
FG 8.6
ABV 7.0
Racked 2/2/2019 8.0 62 degreesThis Recipe Has Not Been Rated