There it is anyways. :icon_cheers:
Recipe: Youngs Double Choc Stout Clone
Brewer: Sully/Bradsbrew
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Recipe Specifications
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Batch Size: 20.00 L
Boil Size: 24.08 L
Estimated OG: 1.058 SG
Estimated Color: 36.3 SRM
Estimated IBU: 29.6 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
0.23 kg Lyle's Golden Syrup [Boil for 15 min] Extract 5.07 %
3.25 kg Ale Malt (Barrett Burston) (6.3 SRM) Grain 71.59 %
0.31 kg Crystal Malt Dark (Bairds) (260.0 SRM) Grain 6.83 %
0.30 kg Chocolate Malt Pale (Bairds) (500.0 SRM) Grain 6.61 %
45.00 gm Fuggles [4.50 %] (60 min) Hops 25.0 IBU
15.00 gm Goldings, East Kent [5.00 %] (15 min) Hops 4.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.87 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
100.00 gm Chocolate Drops (Boil 15.0 min) Misc
170.00 gm Cocoa Powder (Boil 15.0 min) Misc
0.34 kg Milk Sugar (Lactose) (0.0 SRM) Sugar 7.49 %
0.11 kg Cane (Beet) Sugar (0.0 SRM) Sugar 2.42 %
1 Pkgs Fermentis - S04 (Fermentis) Yeast-Ale
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 3.86 kg
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Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
20 min Protein Rest Add 11.58 L of water at 53.5 C 50.0 C
60 min Saccharification Heat to 68.0 C over 10 min 68.0 C
10 min Mash Out Heat to 76.0 C over 10 min 76.0 C
Notes:
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100g chocolate drops = 1 Block of Lindt 70% Cocoa Chocolate
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We chucked in 250g of Rolled oats as well IIRC.