German Chocolate Cake Stout 
All Grain Recipe
Submitted By: dshogun (Shared)
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| Brewer: David Morgan | |
| Batch Size: 8.25 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 10.11 gal | Style Guide: BJCP 2008 |
| Color: 56.2 SRM | Equipment: IBeX 15G Blichmann/10GThermobarrel |
| Bitterness: 27.0 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.8° P) | Mash Profile: RIMS-HERMS Single Infusion, Medium Body |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.25 gal |
City of Cerritos 2019 |
Water |
1 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
3 |
| 11 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
4 |
| 3 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1 lbs |
Caramel/Crystal Malt - 75 (Bairds) (75.0 SRM) |
Grain |
6 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
7 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
8 |
| 8.00 oz |
Roasted Barley (Bairds) (600.0 SRM) |
Grain |
9 |
| 1.00 oz |
Challenger [6.3%] - Boil 60 min |
Hops |
10 |
| 1.00 ml |
Fermcap-S (Boil 60 min) |
Misc |
11 |
| 1.50 oz |
East Kent Goldings (EKG) [4.6%] - Boil 30 min |
Hops |
12 |
| 2.40 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
13 |
| 2.0 pkgs |
Whitbread Ale (Wyeast Labs #1099) |
Yeast |
14 |
| 2.40 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
15 |
| 1.00 items |
Clarity Ferm (White Labs) (Primary 7 days) |
Misc |
16 |
| 1 lbs |
CBCC Candi- Toasted Coconut [Secondary] (8.0 SRM) |
Extract |
17 |
| 0.13 gal |
Sweet Cherry Puree - Vintner's [Secondary] (18.0 SRM) |
Juice |
18 |
Notes
Will split into 3 batchesp
1st Batch-"Black Forest Chocolate Cake” Sweet Cherry Purée in 2ndry.
2nd Batch-"German Chocolate Cake” Toasted Coconut in 2ndry.
3rd Batch-Experimental Toasted Coconut & Macadamia Nut Liquor Soaked Oak Spirals
burton yeast subsitute Essex WLP022, or British WLP005, or Irish WLP004This Recipe Has Not Been Rated
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