durbanpoison
Member
A buddy of mine put this together and we're both still new to brewing so I thought I'd throw it up on here so for more experienced people to comment on. That way we don't find out the hard way that some aspect of the recipe won't work. Here it is:
8 oz. Cacao Nibs
1 lb. Black Barley, Roasted Malt, Chocolate Malt
6 lbs. Sparkling Amber Extract
1.5 oz. Columbus
.5 oz. Nugget
WLP013 London Ale Yeast
WLP715 Champagne Yeast
1.5 lbs. Dark Belgian Candi Sugar
Boil water and steep Black Barley, Roasted Malt, and Chocolate Malt for 30 minutes.
Crack Nibs and add to steep for 20 minutes, add Sparkling Amber Malt Extract.
Add 1 oz. of the Columbus, boil for 10 minutes.
Finish with .5 oz. Nugget and .5 Columbus.
Boil for 30 minutes.
Fill Carboy half way with potable water, add wort, pitch yeast at 65F
Secondary Fermentation:
Switch to secondary fermenter add Belgian Candi Sugar pitch Champagne Yeast at 70 - 75F
OG:1.198 FG:1.079 SRM:210 IBUs:161 estABV:12% - 15%
8 oz. Cacao Nibs
1 lb. Black Barley, Roasted Malt, Chocolate Malt
6 lbs. Sparkling Amber Extract
1.5 oz. Columbus
.5 oz. Nugget
WLP013 London Ale Yeast
WLP715 Champagne Yeast
1.5 lbs. Dark Belgian Candi Sugar
Boil water and steep Black Barley, Roasted Malt, and Chocolate Malt for 30 minutes.
Crack Nibs and add to steep for 20 minutes, add Sparkling Amber Malt Extract.
Add 1 oz. of the Columbus, boil for 10 minutes.
Finish with .5 oz. Nugget and .5 Columbus.
Boil for 30 minutes.
Fill Carboy half way with potable water, add wort, pitch yeast at 65F
Secondary Fermentation:
Switch to secondary fermenter add Belgian Candi Sugar pitch Champagne Yeast at 70 - 75F
OG:1.198 FG:1.079 SRM:210 IBUs:161 estABV:12% - 15%