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Chocolate Hazelnut Stout
Add the Liquid Malt at end of Boil, actual IBU's will be higher that way around 65 IBU.
| Brewer: | Royce | Email: | - | |||||
| Beer: | Chocolate Hazelnut Stout | Style: | Irish Dry Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 44 IBU | |||||
| OG: | 1.069 | FG: | 1.014 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Grain: | 0.5 lb. American crystal 120L 1 lb. British chocolate 1 lb. Roasted barley 1.25 lb. Flaked barley |
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| Steep: | Partial Mash at 153 deg for 1 hour, sparge and boil | |||||||
| Boil: | 60 minutes | SG 1.114 | 3 gallons | |||||
| 3.3 lb. Light malt extract 3 lb. Light dry malt extract 1 lb. wheat malt |
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| 3 tbls of cocoa powder at 10 min, Irish Moss at 10 min Add 2 oz hazelnut extract at bottling. | ||||||||
| Hops: | 1.0 oz. Magnum (14.7% AA, 60 min.) 1 oz. Styrian Goldings B (4.9% AA, 45 min.) 1 oz. Styrian (3.8% AA, 10 min.) |
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| Yeast: | Safale US-5 | |||||||
| Carbonation: | 1/2 Cup White Sugar | |||||||
Recipe posted 10/06/12.
