501st Chocolate Stout 10G 
All Grain Recipe
Submitted By: sargetony (Shared)
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| Brewer: Tony | |
| Batch Size: 11.00 gal | Style: Sweet Stout (16A) |
| Boil Size: 13.50 gal | Style Guide: BJCP 2015 |
| Color: 32.0 SRM | Equipment: 15 Gallon |
| Bitterness: 29.1 IBUs | Boil Time: 60 min |
| Est OG: 1.046 (11.4° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Three Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
2 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 2 lbs |
Pale Chocolate Malt (250.0 SRM) |
Grain |
4 |
| 1 lbs 8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
5 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
7 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - First Wort |
Hops |
8 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 15 min |
Hops |
9 |
| 2 lbs |
Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM) |
Sugar |
10 |
| 1.0 pkgs |
British Ale Yeast (Wyeast Labs #1098) |
Yeast |
11 |
Notes
MASH INFO:
Single infusion/Batch Sparge/Full Body
Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes.
Batch Sparge twice with 2.5 gallons of water at 175 degrees.
Boil for 60 minutes using the hop schedule listed in the ingredients section.
Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right. Add Milk Sugar if preferred.This Recipe Has Not Been Rated
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