German Chocolate Cake Stout

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 8.25 galStyle: Oatmeal Stout (13C)
Boil Size: 10.11 galStyle Guide: BJCP 2008
Color: 56.2 SRMEquipment: IBeX 15G Blichmann/10GThermobarrel
Bitterness: 27.0 IBUsBoil 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 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 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 WLP004

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