501st Chocolate Stout 10G

All Grain Recipe

Submitted By: sargetony (Shared)
Members can download and share recipes

Brewer: Tony
Batch Size: 11.00 galStyle: Sweet Stout (16A)
Boil Size: 13.50 galStyle Guide: BJCP 2015
Color: 32.0 SRMEquipment: 15 Gallon
Bitterness: 29.1 IBUsBoil 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

x
This website is using cookies. More info. That's Fine