New Bourbon Barrel with Cocao Nibs

Extract Recipe

Submitted By: koolbreeze (Shared)
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Brewer: Barry
Batch Size: 5.00 galStyle: American Amber Ale (6B)
Boil Size: 5.70 galStyle Guide: BJCP 1999
Color: 46.3 SRMEquipment: Barry's Equipment
Bitterness: 75.5 IBUsBoil 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 9

Notes

Brew day 1/13/2019 OG 16.6 FG 8.6 ABV 7.0 Racked 2/2/2019 8.0 62 degrees

This Recipe Has Not Been Rated

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