Rca gold's cacao

All Grain Recipe

Submitted By: RosaC (Shared)
Members can download and share recipes

Brewer: RosaC
Batch Size: 5.55 galStyle: American Brown Ale (19C)
Boil Size: 8.68 galStyle Guide: BJCP 2015
Color: 18.0 SRMEquipment: BIAB - Standard 5 Gal/19 l modif
Bitterness: 30.1 IBUsBoil Time: 90 min
Est OG: 1.062 (15.3° P)Mash Profile: BIAB, Full Body modif
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage modif
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.82 oz CHÂTEAU SPECIAL B® (152.4 SRM) Grain 1
3 lbs 8.44 oz CHÂTEAU DIASTATIC (1.5 SRM) Grain 2
7.05 oz Caraamber (Weyermann) (36.0 SRM) Grain 3
7.05 oz Carared (Weyermann) (24.0 SRM) Grain 4
3 lbs 13.73 oz Munich II (Weyermann) (8.5 SRM) Grain 5
1 lbs 1.64 oz Melanoidin (Weyermann) (30.0 SRM) Grain 6
1 lbs 1.64 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 7
3.53 oz Sucre candi foncé en morceaux [Boil] (215.7 SRM) Sugar 8
1 lbs 0.93 oz Sucre cacao [Boil] (4.1 SRM) Sugar 9
1.76 oz Challenger [5.0%] - Boil 60 min Hops 10
5.00 g Irish Moss (Boil 10 min) Misc 11
0.71 oz Brewer's Gold [5.4%] - Boil 5 min Hops 12
1.0 pkgs Empire Ale (Mangrove Jack's #M15) Yeast 13
150.00 g Coque de cacao (Secondary 5 days) Misc 14
1.41 oz Brewer's Gold [5.4%] - Dry Hop 5 days Hops 15

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine