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Chocolate Honey Elixir Partial
Color
Stats
OG1.057
FG1.014
IBU54
ABV5.50 %
SRM44
BJCP Style
22. Spice/Herb/Vegetable Beer, Spice/Herb/Vegetable
Description
Submitted by Slatetank on 30-Sep-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 4.00 gallons
Boil Time 60 minutes
Batch Size 4.50 gallons
Yeast White Labs London (75% app. attenuation)
Primary Fermentation Glass 10 days
Secondary Fermentation none
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.057
FG 1.014
IBU 54
SRM 44
ABV 5.50
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
31.3 % 3.00 American Two-row Pale 18.5 1.8
20.8 % 2.00 Light Dry Malt Extract 15.0 2.0
10.4 % 1.00 American Chocolate 4.8 350.0
10.4 % 1.00 Honey 5.8 1.5
10.4 % 1.00 Canadian Honey Malt 5.0 25.0
6.3 % 0.60 Chocolate 2.9 350.0
5.2 % 0.50 Belgian Biscuit 2.5 23.0
5.2 % 0.50 Belgian Caravienne 2.5 22.0
  9.60     57.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
13.3 % 0.50 Liberty Whole/Plug 4.0 2.0 65 0.058 11.6
13.3 % 0.50 Willamette Whole/Plug 5.5 2.8 60 0.058 16.0
20.0 % 0.75 Cascade Whole/Plug 4.5 3.4 30 0.031 10.5
26.7 % 1.00 East Kent Goldings Whole/Plug 5.0 5.0 20 0.021 10.4
26.7 % 1.00 Styrian Goldings Whole/Plug 5.5 5.5 5 0.010 5.7
  3.75               54.0
Miscellaneous Ingredients
Weight/Units Name Notes
.25 teaspoon Gypsum
1 tablet Whirlfloc