Jaffa Dark Stab Recipe

Recipe Info

Recipe Image

Jaffa Dark Stab

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
A stab in the dark attempting to recreate an orange and chocolate flavored sour ale.

Fermentables

76% - 2-Row - US
9.5
37
1
Mash
8% - Acidulated Malt - DE
1
27
3
Mash
6% - Flaked Oats - US
0.75
37
1
Mash
6% - Lactose - Milk Sugar - US
0.75
41
1
Late
2% - Coffee Malt - UK
0.25
36
150
Mash
2% - Chocolate Rye Malt - DE
0.25
34
250
Mash

Hops

Citra
1
Pellet
Boil
30 min(s)
12
29.4
Citra
1
Pellet
Boil
5 min(s)
12
7.6
Citra
2
Pellet
DryHop
7 day(s)
12
0.0

Yeast

Philly Sour Yeast (1 packet)
70%

Other Stuff

Coriander
4
oz
Secondary
Orange or Lemon peel
1
lb
Secondary
Vanilla Bean
2
each
Mash
Yeast Nutrient
5
tsp
Boil
Irish Moss
1
each
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Jaffa Dark Stab
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.021 FG
  • 37.0 IBU (tinseth) Bitterness
  • 0.53 BG:GU
  • 12.9° SRM Color
  • 75% Efficiency
  • 6.3% ABV Alcohol
  • 239 per 12oz Calories
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