Hearts and Bones - Espresso chocolate stout 
All Grain Recipe
Submitted By: schmidtbauerj (Shared)
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| Brewer: John Schmidtbauer | |
| Batch Size: 5.00 gal | Style: American Stout (20B) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2015 |
| Color: 39.4 SRM | Equipment: No Sparge |
| Bitterness: 35.6 IBUs | Boil Time: 60 min |
| Est OG: 1.068 (16.6° P) | Mash Profile: Single Infusion, Medium Body, No Sparge |
| Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
| ABV: 6.5% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Brown Malt (65.0 SRM) |
Grain |
3 |
| 8.00 oz |
Carafa II (412.0 SRM) |
Grain |
4 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 3.20 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
6 |
| 1.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
7 |
| 1.00 oz |
Cascade [5.5%] - Boil 45 min |
Hops |
8 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
9 |
Notes
After primary, cut two vanilla pods into quarters. Roast for 10 minutes. Drop into bourbon barrel. Rack porter on top of beans into barrel.This Recipe Has Not Been Rated
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