Buckwheat Chocolate Brown Ale

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Buckwheat Chocolate Brown Ale

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Beer Style: English Brown, American Brown 
Recipe Type: extract
Yield: 5 gallons

Description:

"Black Pearl" Buckwheat Chocolate Brown Ale made with buckwheat and chocolate.

Ingredients:

  • 6 lbs. White Sorghum Syrup
  • 1 lb. Dry rice extract
  • 1 lb. Dark (D2) Belgian Candi Syrup
  • 4 oz. Dextrin powder
  • 1 lb. Whole Buckwheat (groats), toasted
  • ½ tsp. Koji concentrate powder
  • 6 oz. Scharffen Berger cocoa powder
  • ¼ tsp. Gypsum
  • ¼ tsp. Calcium Chloride
  • ½ tsp. Chalk
  • 1/2 oz. Perle Hop Pellets (60 min.) 18.2 IBU
  • 1/2 oz. Perle Hop Pellets (30 min.) 6.3 IBU
  • 3/4 oz. Cascade Hop Pellets (30 min.) 6.6 IBU
  • 2 Tbsp. Irish Moss (15 min.)
  • 1 oz. Cascade Hop Pellets (5 min.) 4.4 IBU
  • 1 Fermentis Safale 04 English Ale Yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.066
Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 35.5
Recipe Type: extract
Yield: 5.0 Gallons
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Procedure:

Water to 5 gallons (2 qts. set aside for minimash and 3 qts. for sparging)

Put cracked grain and water, plus any remaining water of your 2 qts., into a small pot. Heat to 122 deg. F and stir in ½ tsp. Koji pownder. Cover and let stand 30 min.

Add brewing water to kettle and begin heating. Meanwhile, heat your reserved sparge water in another pot or teakettle to 170 deg. F. Pour buckwheat mash into a collander over your brew kettle. Rinse with the 3 qts. of hot water. Begin boil, adding hops as indicated. Add remaining ingredients except cocoa and priming sugar. Boil 55 minutes, add cocoa and last hop addition. Boil 5 minutes more.

Achieve hot break and add hops according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:
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