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Old 12-31-2012, 12:02 AM   #1
Jul 2012
Posts: 6

Recipe Type: All Grain   
Yeast: WLP 007   
Additional Yeast or Yeast Starter: high floc/neutral yeast   
Batch Size (Gallons): 6   
Original Gravity: 1.042   
Final Gravity: 1.012   
IBU: 25   
Boiling Time (Minutes): 75   
Color: brown   
Primary Fermentation (# of Days & Temp): 7 @68   
Secondary Fermentation (# of Days & Temp): 7 @35   
Tasting Notes: tastes like German Chocolate cake!   

This all-grain recipe is for a 6-gallon batch (to allow for boil off and trub-loss) and assumes a 75% mash efficiency.
5 lbs 10 oz pils malt
3.5 lbs vienna malt
3.5 lbs munich malt
13 oz dark wheat (6-8 L)
8 oz Weyermann CaraBelge (or a cara 8/ carablond)
6 oz melanoidin malt
4 oz biscuit malt
3 oz chocolate wheat

Weyermann makes all of these malts, except for the biscuit which came from Castle (Chateau) malterie.

Mash at 154 F for 1 hour.
Boil for 75 min
60 min hop addition (about 8.5 g of 15% AA Columbus to achieve 25 IBU)
Add 1 oz dark cocoa powder during whirlpool (at knock out)
Primary fermentation on WLP 007, or some other high-floc/neutral yeast
Add 9 oz unsweetened/unsulphured coconut flakes to secondary (toast half of them briefly in 250 F oven until golden brown)
After one week, transfer to a keg and serve or to a bottling vessel for bottling.

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Old 01-05-2013, 05:28 AM   #2
SLCRebellion's Avatar
Jan 2012
Posts: 24
Liked 2 Times on 2 Posts

Wow there Is alot going on there. Really strong grain bill, what is the taste like?
Rebellion Brewing
Brewing Rebellion in Utah one pint at a time

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