#104 Black Chocolate Stout 1st running

All Grain Recipe

Submitted By: jmarsden (Shared)
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Batch Size: 11.25 galStyle: Imperial Stout (13F)
Boil Size: 13.70 galStyle Guide: BJCP 2008
Color: 88.6 SRMEquipment: 10 gal My Equipment
Bitterness: 75.9 IBUsBoil Time: 75 min
Est OG: 1.097 (23.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 10.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
49 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Roasted Barley - Crisp (695.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt - MFB (340.0 SRM) Grain 4
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs 4.00 oz Pale Chocolate (210.0 SRM) Grain 6
12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
12.00 oz Kiln Coffee Malt (170.0 SRM) Grain 8
8.00 oz Caraaroma (130.0 SRM) Grain 9
8.00 oz Chocolate Malt - Crisp (600.0 SRM) Grain 10
8.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 11
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 12
3.00 oz Magnum 2008 [11.5%] - Boil 60 min Hops 13
2.00 oz Chinook 2011 [12.3%] - Boil 60 min Hops 14
1.00 Whirlfloc Tablet (Boil 15 min) Misc 15
1.50 oz Cascade 2009 [3.3%] - Boil 5 min Hops 16
1.50 oz Centennial 2010 [7.3%] - Boil 5 min Hops 17
1 pkgs American Ale (Wyeast Labs #1056) Yeast 18

Notes

MgSO4 6; NaHCO3 8; CaCl2 2; CaCO3 4; Ca(OH})2 20 Racked 2/4/2012 Bottled 5 gal 3/18/2012 - 3.4 oz corn sugar Kegged 5/23/2012