Tropical Stout Recipe - Chocolate mint mocha
Tropical Stout
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Chocolate mint mocha
by BREWMOMMA28 on 7/13/2017
Extract
1 Gallon(s)
1.5 Gallon(s)
60 min
75%
Extract Tropical Stout homebrew recipe. This homebrew recipe uses the following ingredients: Chocolate Malt - US, Coffee Malt - UK, Dry Malt Extract - Amber
, Brewer's Gold Hops, Wyeast Belgian Strong Ale 1388 Homebrew Yeast, Cacao nibs, Mint extract.
33% - Chocolate Malt - US
44% - Dry Malt Extract - Amber
Wyeast Belgian Strong Ale 1388
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Chocolate mint mocha
Tropical Stout
-
1.00
Gallons
Liters
Batch Size
-
1.50
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.064
OG
-
1.016
FG
-
35.3 IBU (tinseth)
Bitterness
-
0.55
BG:GU
-
84.4° SRM
Color
-
75%
Efficiency
-
6.2% ABV
Alcohol
-
216 per 12oz
Calories
Clone This Recipe
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