Revvy's Chocolate Orange Stout 
All Grain Recipe
Submitted By: R3vvy (Shared)
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| Brewer: Revvy (Michael F. Copado) | |
| Batch Size: 5.00 gal | Style: Sweet Stout (13B) |
| Boil Size: 3.50 gal | Style Guide: BJCP 2008 |
| Color: 41.0 SRM | Equipment: Stovetop small batch/top off ag |
| Bitterness: 24.0 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 12.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 10.54 oz |
Black Barley (Stout) (500.0 SRM) |
Grain |
2 |
| 10.54 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 10.54 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 4.48 oz |
Barley, Flaked (1.7 SRM) |
Grain |
5 |
| 12.00 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
6 |
| 2.40 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
7 |
| 0.91 oz |
Galena [10.1%] - Boil 60 min |
Hops |
8 |
| 1.00 oz |
Orange Peel, Sweet (Boil 5 min) |
Misc |
9 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
10 |
| 1.00 oz |
Orange Peel, Sweet (Primary 1 weeks) |
Misc |
11 |
Notes
2.4 ounces table sugar = 4 100 gram bars of Lindt intense orange chocolate bars. 2 frozen and grated and added to mash tun, and 2 at flameout?
10z orange peel and remainder of cocoa nibs packet in fermenter for 1 week before kegging.
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