Hearts and Bones - Espresso chocolate stout

All Grain Recipe

Submitted By: schmidtbauerj (Shared)
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Brewer: John Schmidtbauer
Batch Size: 5.00 galStyle: American Stout (20B)
Boil Size: 6.21 galStyle Guide: BJCP 2015
Color: 39.4 SRMEquipment: No Sparge
Bitterness: 35.6 IBUsBoil 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.

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