Sweety Pie Stout 
All Grain Recipe
Submitted By: coondog (Shared)
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| Brewer: Jeff | |
| Batch Size: 6.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2008 |
| Color: 38.8 SRM | Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain |
| Bitterness: 28.6 IBUs | Boil Time: 60 min |
| Est OG: 1.071 (17.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 9.89 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 12.53 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
2 |
| 10.86 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 10.86 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 8.35 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 2.10 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
| 3.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
7 |
| 8.00 oz |
Cocoa Powder unsweet (Primary 0 min) |
Misc |
8 |
Notes
Add cocoa at end of boil. Add cherry puree to secondary fermenter and end of fermintation. Add cherry to secondary first and rack beer onto cherries.This Recipe Has Not Been Rated
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