orange stout

All Grain Recipe

Submitted By: carcanal (Shared)
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Brewer: ALBERT
Batch Size: 16.50 galStyle: Sweet Stout (13B)
Boil Size: 20.81 galStyle Guide: BJCP 2008
Color: 34.2 SRMEquipment: 20 Gallon BoilerMakerâ„¢ (15 gal/57 L)
Bitterness: 24.7 IBUsBoil Time: 60 min
Est OG: 1.051 (12.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Single Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
24.37 gal Black Full (Over 31 SRM) Water 1
12.49 g Baking Soda (Mash 60 min) Misc 2
8.37 g Calcium Chloride (Mash 60 min) Misc 3
8.06 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
6.33 g Chalk (Mash 60 min) Misc 5
12 lbs 8.00 oz Maltossa 2h (2.0 SRM) Grain 6
12 lbs 8.00 oz Pale Ale Malt (Avangard) (3.0 SRM) Grain 7
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
12.94 oz Barley, Flaked (1.7 SRM) Grain 9
2 lbs Chocolate Malt (350.0 SRM) Grain 10
1 lbs 8.00 oz Black Barley (Stout) (500.0 SRM) Grain 11
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 12
2.43 oz Northern Brewer [8.5%] - Boil 60 min Hops 13
3.20 oz Orange Peel, Sweet (Boil 5 min) Misc 14
3 pkgs English Ale (White Labs #WLP002) Yeast 15
3.20 oz Orange Peel, Sweet (Primary 1 weeks) Misc 16
9.60 oz Cacao Nibs (Secondary 5 days) Misc 17

Notes

2.4 ounces table sugar = 4 100 gram bars of Lindt intense orange chocolate bars. 2 frozen and grated and added to mash tun, and 2 at flameout? 10z orange peel and remainder of cocoa nibs packet in fermenter for 1 week before kegging.