Imperial Stout Recipe - Cocoa Devil

Recipe Info

Recipe Image

Cocoa Devil

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Vanilla/Chocolate Stout

This recipe was cloned from The Dark Side.

Fermentables

61% - 2-Row - US
10
37
1
Mash
21% - Munich - Light 10L - US
3.5
35
10
Mash
6% - Flaked Oats - US
1
37
1
Mash
4% - Chocolate Malt - US
0.6
34
350
Mash
4% - Midnight Wheat - US
0.6
32
549
Mash
2% - Brown Sugar - US
0.3
46
10
Late
3% - Black Patent Malt - UK
0.5
25
500
Mash

Hops

Columbus
1
Pellet
Boil
60 min(s)
15
39.8
Cascade
1
Pellet
Boil
15 min(s)
5.8
7.6

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Vanilla Bean
3
each
Secondary
Cocoa Powder
0.5
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Soak 3 Vanilla Beans in 8 oz of Vodka for a week, strain and add to secondary
2.
Add 4 oz of Cocoa Nibs to secondary for 1 week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Cocoa Devil
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.090 OG
  • 1.023 FG
  • 47.4 IBU (tinseth) Bitterness
  • 0.53 BG:GU
  • 51.1° SRM Color
  • 75% Efficiency
  • 8.7% ABV Alcohol
  • 314 per 12oz Calories
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