Chocolate Ginger Stout

Partial Mash Recipe

Submitted By: phillyhomebrew (Shared)
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Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 3.00 galStyle Guide: BJCP 2008
Color: 30.2 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 41.2 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2
8.00 oz Roasted Barley (300.0 SRM) Grain 3
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 5
1 lbs DME Golden Light (Briess) [Boil] (4.0 SRM) Dry Extract 6
3 lbs Dark Liquid Extract [Boil] (17.5 SRM) Extract 7
1.00 oz Target [11.1%] - Boil 60 min Hops 8
1.00 oz Target [11.1%] - Boil 20 min Hops 9
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Cacao Nibs (Boil 10 min) Misc 11
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12

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