All Grain Plus Extract homebrew recipe. This homebrew recipe uses the following ingredients: Flaked Oats - US, Briess 2-Row Chocolate, Dark Chocolate - US, 2-Row - US, Liquid Malt Extract - Light - US, Dark DME, Dry Malt Extract - Amber
, Nugget Hops, Willamette Hops, Fermentis Safale US-05 Homebrew Yeast, Chocolate, coffee.
Fermentables
12% - Flaked Oats - US
1.5
37
1
Mash
8% - Briess 2-Row Chocolate
1
34
350
Steep
8% - Dark Chocolate - US
1
29
420
Steep
4% - 2-Row - US
0.5
37
1
Steep
52% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
13% - Dark DME
1.6
38
40
Extract
4% - Dry Malt Extract - Amber
0.5
42
10
Extract
Hops
Nugget
1
Pellet
Boil
60 min(s)
13.3
38.9
Willamette
1
Pellet
Boil
60 min(s)
5
14.6
Willamette
1
Pellet
Boil
30 min(s)
5
11.3
Yeast
Fermentis Safale US-05
81%
Other Stuff
Chocolate
5
oz
Mash
coffee
4
oz
Mash
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
Comments
add 1/2 chocolate / coco Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
https://brewgr.com/Media/img/mug/41_d.jpg
https://brewgr.com/Media/img/mug/41_t.jpg
add 1/2 chocolate / coco Ferment for 2 weeks at 65F. Soak .25 oz French Oak chips in one cup Kentucky Bourbon for 2 days. Soak ground kona coffee in 1 cup boiled, cooled water and leave overnight, covered in refrigeratro. Strain out grounds and add cold coffee and bourbon, with wood chips to secondary. Rack fermented stout into this mixture and condition in secondary at 55-60F for 2-6 mos.
10/19/2016 4:53:38 PM