Extract Chocolate Coffee Stout - American Stout |
RECIPE INFO |
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by NThomas
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Recipe Type:
Extract |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.063 |
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FG: 1.012 |
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ABV: 6.68%
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Bitterness: 58.43 (tinseth)
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IBU/OG: 0.93 |
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Color: 35.3° SRM
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Calories: 6.68 per 330ml
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FERMENTABLES |
| 43.2% |
0 |
Liquid Malt Extract - Dark - US |
36 |
18 |
Mash |
| 39.6% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 10.1% |
0 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 7.2% |
0 |
Flaked Wheat - US |
35 |
2 |
Mash |
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HOPS |
| 0 |
Brewer\'s Gold |
Pellet |
Boil |
45 Minutes |
7 |
39.87 |
| 0 |
Columbus |
Pellet |
Boil |
5 Minutes |
15 |
18.55 |
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YEAST |
| Fermentis Safale US-05 |
81% |
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OTHER INGREDIENTS |
| 8 |
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Chocolate |
0 minutes |
Secondary |
| 2 |
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Coffee Beans |
0 minutes |
Secondary |
| 6 |
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Vanilla |
0 minutes |
Boil |
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INSTRUCTIONS |
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-1 week primary, 1 week secondary, 2 weeks kegging
-Add 3 lbs corn sugar to boil @ 60 mins
-Add 8 oz cacao nibs in secondary for 10 days
-Add ground coffee beans, extracted with water, (12 shots Expresso) at kegging
-Add 6 fl.oz vanilla extract to secondary
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