Chocolate Stout

Description

A winter favorite!

To give your stout more ‘chocolate’ we recommend adding between 150 – 200 gm of quality cacao nibs to the fermenter around four days before bottling or kegging. Be sure to sanitize the cacao nibs by soaking them in vodka for at least four days before introducing them to your beer.

Est Original Gravity: 1.056 SG Est Final Gravity: 1.013 SG Estimated Alcohol by Vol: 5.7 % Bitterness: 30.9 IBUs Est Color: 53.7 EBC

Recipes designed for 30 liter brews like Grainfather / Robobrew – Makes 23 Liters

NOTE: Yeast not included. We recommend 1 x Lallermand Nottingham