Ecuador Chocolate Stout Recipe

Recipe Info

Recipe Image

Ecuador Chocolate Stout

by on
All Grain
500 Liter(s)
540 Liter(s)
60 min
80%
Cacao from Ecuador

This recipe was cloned from Yemen Coffee Stout.

Fermentables

84% - Pale Ale - BE
95
38
3
Mash
4% - CaraAroma - DE
5
35
130
Mash
11% - Roasted Barley - UK
12.5
29
550
Mash

Hops

Chinook
300
Pellet
Boil
60 min(s)
13
18.9
Chinook
200
Pellet
Boil
30 min(s)
13
9.7
Cascade
650
Pellet
FlameOut
0 min(s)
5.8
0.0

Yeast

Fermentis Safbrew S-33
70%

Other Stuff

cacao
0.3
kg
Secondary

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

Ecuador Chocolate Stout
  • 500.00 Gallons Liters Batch Size
  • 540.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.017 FG
  • 28.5 IBU (tinseth) Bitterness
  • 0.52 BG:GU
  • 42.9° SRM Color
  • 80% Efficiency
  • 5.0% ABV Alcohol
  • 187 per 12oz Calories
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