stoutmonster
Member
is this a extract recipe ? if not can anyone help me covert this ?i really want to do this recipe but im fairly new to brewing ..
Rocky River Chocolate Jitters
5 US. Gallons (19 L), extract with grains
OG=1.071
FG=1.018
IBUS = 21-24
SRM= 30
Alcohol 7.0% by volume
Ingredients
6.6 Lbs. (3.0 kg) Coopers Unhopped Light malt extract syrup
0.75 Lbs. (340 g.) Coopers Light dry malt extract
1.0 Lbs. (454 g.) Munich Malt (Dark 20L)
1.0 Lbs. (454 g.) Munich Malt (Light 10L)
0.75 Lbs. (340 g.) Aromatic Malt
0.44 Lbs. (200 g.) Weyermann Carafa III Malt (500L)
0.44 Lbs. (200 g.) Chocolate Malt
0.75 Lbs. (340 g.) Lactose (milk sugar, boil 60 min.)
2.5 oz (70 g.) Belgian Chocolate (melted)
Half of a Whole Vanilla Bean (add to secondary fermenter)
3.3 AAU Tettnanger hops (bittering hop, boil 60 min.)
(0.75 Oz. (21 g) of 4.5% Alpha acid)
3.3 AAU Tettnanger hops (bittering hop, boil 30 min.)
(0.75 Oz. (21 g) of 4.5% Alpha acid)
1.0 AAU Liberty hops (in Hopback)
(0.25 Oz. (7 g) of 4.0% Alpha acid)
Wyeast 1007 German Ale yeast or White Labs WLP029 yeast
20 oz of cold brewed Jamaican Blue Coffee (add at bottling)
O.75 cup (180 ml) of corn sugar for priming.
Rocky River Chocolate Jitters
5 US. Gallons (19 L), extract with grains
OG=1.071
FG=1.018
IBUS = 21-24
SRM= 30
Alcohol 7.0% by volume
Ingredients
6.6 Lbs. (3.0 kg) Coopers Unhopped Light malt extract syrup
0.75 Lbs. (340 g.) Coopers Light dry malt extract
1.0 Lbs. (454 g.) Munich Malt (Dark 20L)
1.0 Lbs. (454 g.) Munich Malt (Light 10L)
0.75 Lbs. (340 g.) Aromatic Malt
0.44 Lbs. (200 g.) Weyermann Carafa III Malt (500L)
0.44 Lbs. (200 g.) Chocolate Malt
0.75 Lbs. (340 g.) Lactose (milk sugar, boil 60 min.)
2.5 oz (70 g.) Belgian Chocolate (melted)
Half of a Whole Vanilla Bean (add to secondary fermenter)
3.3 AAU Tettnanger hops (bittering hop, boil 60 min.)
(0.75 Oz. (21 g) of 4.5% Alpha acid)
3.3 AAU Tettnanger hops (bittering hop, boil 30 min.)
(0.75 Oz. (21 g) of 4.5% Alpha acid)
1.0 AAU Liberty hops (in Hopback)
(0.25 Oz. (7 g) of 4.0% Alpha acid)
Wyeast 1007 German Ale yeast or White Labs WLP029 yeast
20 oz of cold brewed Jamaican Blue Coffee (add at bottling)
O.75 cup (180 ml) of corn sugar for priming.