I just made a chocolate wheat stout yesterday, here's the recipe i made up.
Chocolate Wheat Stout[/b] (American Stout)
Original Gravity (OG): 1.075 (°P): 18.2
Final Gravity (FG): 1.019 (°P): 4.8
Alcohol (ABV): 7.37 %
Colour (SRM): 37.0 (EBC): 72.9
Bitterness (IBU): 46.6 (Average)
37.38% Munich I
37.38% Wheat Malt
6.23% Chocolate
6.23% Flaked Oats
6.23% Wheat Malt, Dark
4.67% Carapils (Dextrine)
1.87% Black Malt
0.2 oz/Gal Cascade (7.8% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 30 Minutes (Boil)
0.2 oz/Gal Willamette (7.1% Alpha) @ 5 Minutes (Boil)
Single step Infusion at 154°F for 60 Minutes. Boil for 69 Minutes
Fermented at 72°F with Wyeast 1318 - London Ale III
Notes: add 5oz unsweetened bakers chocolate to boil at 15 min to go
add 1 or 2 vanilla beans to secondary
Recipe Generated with
BrewMate
