Sweet Stout Recipe - Sjokolade staut

Recipe Info

Recipe Image

Sjokolade staut

by on
All Grain
23 Liter(s)
28 Liter(s)
90 min
75%
Sweet stout

Fermentables

75% - Maris Otter Pale - UK
4.3
38
3
Mash
8% - Crystal 45L - UK
0.45
34
45
Mash
3% - Pale Chocolate - UK
0.2
32
200
Mash
5% - Black Patent Malt - UK
0.3
25
500
Mash
2% - De-Husked Caraf II - DE
0.1
32
418
Steep
7% - Lactose - Milk Sugar - US
0.4
41
1
Late

Hops

Challenger
35
Pellet
Boil
60 min(s)
7
24.9

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

CaCO3
0.007
kg
Mash
NaHCO3
0.003
kg
Mash
Whirlfloc
0.5
each
Boil
Yeast Nutrient
5
ml
Boil
Clarity Ferm
5
ml
Primary
Cocao nibs
0.1
kg
Secondary

Mash Steps

Maltose Rest
Direct Heat
65
90 min
Saccharification Rest
Direct Heat
72
10 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
Add cocoa nibs to some whisky – let it sit for a week. Strain nibs and add to keg/secondary with beer.
2.
Make a 2 liter starter
3.
Ferment at 19-21 C for 2 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sjokolade staut
Sweet Stout
  • 23.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.059 OG
  • 1.016 FG
  • 24.9 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 34.8° SRM Color
  • 75% Efficiency
  • 5.6% ABV Alcohol
  • 199 per 12oz Calories
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