Chocolate Stout 10G

All Grain Recipe

Submitted By: sargetony (Shared)
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Brewer: Tony
Batch Size: 10.00 galStyle: Sweet Stout (16A)
Boil Size: 10.38 galStyle Guide: BJCP 2015
Color: 32.9 SRMEquipment: 15 Gallon
Bitterness: 27.6 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: BIAB, Full Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Single Stage
ABV: 5.3%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
2 lbs Wheat, Torrified (1.7 SRM) Grain 5
1 lbs 8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
8.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 7
8.00 oz Roasted Barley (300.0 SRM) Grain 8
2.00 oz East Kent Goldings (EKG) [5.0%] - First Wort Hops 9
2.00 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 10
1 lbs Milk Sugar (Lactose) [Boil for 5 min] (0.0 SRM) Sugar 11
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 12

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.

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