Derby Chocolate Stout

Extract Recipe

Submitted By: AtlanticBrewSupply (Shared)
Members can download and share recipes

Batch Size: 5.00 galStyle: Wood Aged Beer (22C)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 53.8 SRMEquipment: My Equipment
Bitterness: 34.2 IBUsBoil Time: 60 min
Est OG: 1.075 (18.2° P)
Est FG: 1.022 SG (5.5° P)Fermentation: My Aging Profile
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel 70-80 (75.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Pale Chocolate Malt (275.0 SRM) Grain 3
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
4.00 oz Roasted Barley (500.0 SRM) Grain 5
4.00 oz Cocoa Husk (Mash 60 min) Misc 6
0.75 oz Challenger [8.9%] - First Wort Hops 7
9 lbs 14.40 oz Maris Otter LME (8.0 SRM) Extract 8
0.50 oz Challenger [8.9%] - Boil 60 min Hops 9
0.25 oz Challenger [8.9%] - Boil 25 min Hops 10
0.25 oz Challenger [8.9%] - Boil 15 min Hops 11
2.0 pkgs London Ale (White Labs #WLP013) Yeast 12
2.00 oz Cocoa Nibs (Secondary 14 days) Misc 13

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine