_Ben Choco Stout

All Grain Recipe

Submitted By: strix (Shared)
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Brewer: ben
Batch Size: 4.76 galStyle: Irish Stout (15B)
Boil Size: 6.36 galStyle Guide: BJCP 2015
Color: 61.5 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 41.6 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: Ale 20°C then 22°C after krausen
ABV: 4.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 10.65 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 12.57 oz (de) CHÂTEAU CHIT BARLEY MALT FLAKES (GERSTENSPITZMALZFLOCKEN) (2.5 SRM) Grain 2
7.58 oz BEST Caramel Pils (BESTMALZ) (2.5 SRM) Grain 3
1 lbs 1.99 oz BEST Black Malt eXtra (BESTMALZ) [Steep] (710.7 SRM) Grain 4
14.64 oz BEST Chocolate (BESTMALZ) [Steep] (456.9 SRM) Grain 5
11.11 oz Caramel/Crystal Malt - 10L [Steep] (10.0 SRM) Grain 6
3.00 oz East Kent Goldings (EKG) [3.3%] - First Wort Hops 7
200.00 ml Cold Brew Expresso (Erhard Con Passion) (Primary 0 min) Misc 8
125.00 g Cacao Pulver (Primary 0 min) Misc 9
1.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11

Notes

#1968 pitched at 21°C ("best before date" expired a month ago) very low activity after 1 day, S-04 pitched and steady fermentation 4 hours later, maintained at 20°C during the krausen, then 22°C for 10 days. Measured FG 3.3°P, 4.2%ABV

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