Peter's Chocolate Sweet Stout

All Grain Recipe

Submitted By: pmcquillen (Shared)
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Brewer: Peter McQuillen
Batch Size: 6.00 galStyle: Sweet Stout (13B)
Boil Size: 7.59 galStyle Guide: BJCP 2008
Color: 33.7 SRMEquipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Bitterness: 11.0 IBUsBoil Time: 60 min
Est OG: 1.061 (15.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: My Aging Profile
ABV: 6.2%Taste Rating: 35.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.1 SRM) Grain 1
8.00 oz Chocolate Malt (350.0 SRM) Grain 2
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 3
4.00 oz Carafa I (337.0 SRM) Grain 4
4.00 oz Carafa III (525.0 SRM) Grain 5
4.00 oz Roasted Barley (300.0 SRM) Grain 6
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
0.50 oz Hallertauer [3.0%] - Boil 60 min Hops 8
4.00 oz Chocolate Nibs (Boil 15 min) Misc 9
1.00 oz Fuggles [4.8%] - Boil 15 min Hops 10
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11

Notes

10:42 - water temp is 170F. Addeded water. Realized that I hadn't milled the grain! Did that and added to the tun. Tun temp at 152F. Decocted a qt of wort to 190F. Added and stirred. 10:59 - Tune temp is 154F. Set timer for 60 minutes. 11:30 - started heating 2 gallons of water to boiling. 12:01 - Add 2 gallons of water at boiling to raise tun temp to 168. Set timer for 10 minutes. 12:11 - Start slow sparge. 12:34 - Finished sparge. 7.25 gallons with 1.032 at 146F. 1.050 adjusted. 12:35 - Start heating the wort. 1:27 - Add 0.5 oz of hallertaur. Set timer for 45 minutes. 2:20 - Add Lactose sugar, 1.0 oz of Fuggles, 4 oz of chocolate nibs and wort chiller to sterilize. Set timer for 15 minutes. 3:20 - Start cool down, sanitize fermentor and air lock. Start warming yeast packet in my pocket. 2:40 - Wort is 85F. Aerated and added yeast. OG is 1.064 7/24/11 Siphoned to secondary. USED THE 6 GALLON CARBOY. FG currently at 1.022. 1/15/11 Bottled 56 bottles. FG is 1.026

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