Sweet Stout Recipe - Testa calcio

Recipe Info

Recipe Image

Testa calcio

by on
All Grain
23 Liter(s)
28 Liter(s)
60 min
75%
after 2 weeks in primary, rack onto 100 grams of cocoa nibs, leave for 9 days then add 250 grams of lightly crushed French roast coffee beans for another 5 days.

Fermentables

57% - Maris Otter Pale - UK
3
38
3
Mash
9% - Pale Wheat - CA
0.5
36
2
Mash
9% - Crystal 60L - UK
0.5
34
60
Mash
9% - Pale Chocolate - UK
0.5
32
200
Mash
5% - Torrified Wheat - US
0.25
36
2
Mash
5% - Lactose - Milk Sugar - US
0.25
41
1
Late
5% - Chocolate - UK
0.25
34
425
Mash
1% - Black Malt - UK
0.03
28
500
Mash

Hops

Fuggles
55
Pellet
Boil
60 min(s)
4.8
28.2

Yeast

Danstar Nottingham
80%

Other Stuff

Irish Moss
0
each
Mash

Mash Steps

Saccharification Rest
Decoction
66
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Testa calcio
Sweet Stout
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.054 OG
  • 1.011 FG
  • 28.2 IBU (tinseth) Bitterness
  • 0.53 BG:GU
  • 34.5° SRM Color
  • 75% Efficiency
  • 5.5% ABV Alcohol
  • 178 per 12oz Calories
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