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Cuckoo for Coco Puffs Ale
This is a rich milk chocolate flavored dessert beer.
Brewed 2001-11-10
| Brewer: | Chris Knight | Email: | knight@hypergolic.com | |||||
| Beer: | Cuckoo for Coco Puffs Ale | Style: | American Brown (Specialty) | |||||
| Type: | All grain | Size: | 5.75 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.046 | FG: | 1.012 | |||||
| Alcohol: | 4.4% v/v (3.4% w/w) | |||||||
| Water: | Use 8.75 gallons pre-boiled tap water. | |||||||
| Grain: | 8 lb. 6 oz. American 2-row 1 lb. 8 oz. Belgian CaraMunich 4 oz. Belgian aromatic 4 oz. American chocolate |
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| Mash: | 70% efficiency | |||||||
| Heat 3.25 gallons mash water to 168°F. Add grains and maintain temperature of 156°F for 60 minute rest. Heat to 168°F and rest for 10 minutes for knockout. Transfer to lauter tun and recirculate for 20 minutes. Sparge with approximately 5.5 gallons of 168°F water to collect 6.5 gallons. |
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| Boil: | 90 minutes | SG 1.040 | 6.5 gallons | |||||
| 6 oz. lactose @ 60 minutes 1 tsp. Irish Moss @ 15 minutes 3 Tb. Ghirardelli's chocolate powder @ 15 minutes (flavor) 2 Tb. Ghirardelli's chocolate powder @ 1 minute (aroma) |
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| Hops: | 1.2 oz. Styrian Goldings (4.0% AA, 90 min.) | |||||||
| Yeast: | Rehydrate Danstar Nottingham dry yeast in 1/3 cup 104°F water for 15 minutes. Pitch into 1.040 starter made using light DME. Step up to 1/2 gallon starter several days in advance. |
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| Log: | Primary fermentation at 70°F for 7 days. Rack beer and ferment secondary at 70°F for 2 weeks. |
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| Carbonation: | 2.0 volumes | Corn Sugar: 3.13 oz. for 5.0 gallons @ 70°F | ||||||
| Tasting: | This beer needed 6 months of cold storage before it was drinkable. Careful with this one. It's not for everybody. |
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Recipe posted 07/04/02.
