Black Forest Stout

All Grain Recipe

Submitted By: Slarty (Shared)
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Brewer: Scott
Batch Size: 13.21 galStyle: Oatmeal Stout (16B)
Boil Size: 15.36 galStyle Guide: BJCP 2015
Color: 34.1 SRMEquipment: Scott's Equipment This one
Bitterness: 34.5 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Scott's 3 Step Ale Mash - This one
Est FG: 1.011 SG (2.8° P)Fermentation: Scotts Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
19.73 gal The brewer's water Water 1
6.00 ml Phosphoric Acid 85% (Mash 60 min) Misc 2
20 lbs 2.99 oz Pale Malt, Traditional Ale (Joe White) (3.0 SRM) Grain 3
2 lbs 4.76 oz Oats, Flaked (1.0 SRM) Grain 4
1 lbs 3.40 oz Roasted Barley (Bairds) (600.0 SRM) Grain 5
13.09 oz Chocolate Malt (Bairds) (500.0 SRM) Grain 6
12.98 oz Caramunich II (Weyermann) (63.0 SRM) Grain 7
11.18 oz Melanoiden Malt (20.0 SRM) Grain 8
4.55 oz Pale Chocolate Malt (Bairds) (253.8 SRM) Grain 9
3.53 oz Crystal, Dark (Simpsons) (135.8 SRM) Grain 10
1.76 oz UK Golding [4.0%] - Boil 60 min Hops 11
1.34 oz Aurora [9.6%] - Boil 60 min Hops 12
7.23 g Brewbrite (Boil 10 min) Misc 13
4.65 Wort Chiller (Boil 10 min) Misc 14
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 15
250.00 g Unsweetened CoCoa Powder (Boil 0 min) Misc 16
10.0 pkgs California Ale (White Labs #WLP001) Yeast 17
4.00 kg Cherry Puree (Secondary 5 days) Misc 18

Notes

After beer is finished, put cherry puree into secondary and rack beer on top of it, fermentation will start again to eat the rest of the sugars from the fruit.

This Recipe Has Not Been Rated

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