_Ben Choco Stout 
All Grain Recipe
Submitted By: strix (Shared)
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| Brewer: ben | |
| Batch Size: 4.76 gal | Style: Irish Stout (15B) |
| Boil Size: 6.36 gal | Style Guide: BJCP 2015 |
| Color: 61.5 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Cooler |
| Bitterness: 41.6 IBUs | Boil 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%ABVThis Recipe Has Not Been Rated
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