Black Cacao Stout
OG: 1.059
TG: 1.013
ABV: 5.4
IBU: 35
SRM: 43
3.3 lbs Pilsen Light liquid malt extract
3.3 lbs Munich Light liquid malt extract
4 oz dark brown sugar
11 oz Chocolate malt
5 oz Roast Barley
2 oz Black Patent
6 oz Flaked Wheat
handful rice hulls
1/2 oz Chinook hops — 60 mins.
Irish moss — 15 mins.
6 oz cocoa powder — 5 mins.
1 lbs lactose — 5 mins.
1/4 oz Chinook hops — 60 mins.
1056 American Ale
4 oz Cacao nibs (dry hop)
Steep and sparge grains, boil 60 mins. and add hops and other ingredients at times listed. Ferment 5-10 days in primary. Dry hop cacao nibs in secondary for 2-3 weeks.
