Double NO, Triple Chocolate Stout

Batch Size: 5.75 gal	Style: Sweet Stout (16A)
Boil Size: 8.52 gal	Style Guide: BJCP 2015
Color: 35.2 SRM	Equipment: 5 Gallon Cooler and 20 gal pot
Bitterness: 24.0 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.6° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
0.50 cup	Cocoa Powder (Mash 60 min)	Misc	1
4 lbs 6.55 oz	BEST Vienna (BESTMALZ) (4.6 SRM)	Grain	2
1 lbs 15.75 oz	Barley, Flaked (1.7 SRM)	Grain	3
15.87 oz	British Crystal II (87.3 SRM)	Grain	4
15.87 oz	Brown Malt (65.0 SRM)	Grain	5
8.82 oz	BEST Caramel Amber (BESTMALZ) (35.5 SRM)	Grain	6
8.82 oz	Kilned Coffee (222.7 SRM)	Grain	7
6.00 oz	Briess Blackprinz (676.5 SRM)	Grain	8
2.12 oz	Roasted Barley (Thomas Fawcett) (609.0 SRM)	Grain	9
15.87 oz	Milk Sugar (Lactose) (0.0 SRM)	Sugar	10
2.96 oz	Fuggle, U.S. [4.2%] - Boil 30 min	Hops	11
1.00	Ten Min Whirlfloc Tablet (Boil 10 min)	Misc	12
0.50 tsp	Ten Min Yeast Nutrient (Boil 10 min)	Misc	13
16.00 oz	Chocolate (Boil 5 min)	Misc	14
1.0 pkgs	British Ale Yeast (Wyeast Labs #1098)	Yeast	15
6.00 oz	Cacao Nibs (Primary 5 days)	Misc	16

1/2 C cocoa in mash 16oz hersheys syrup @5min 6oz cacao nibs in primary

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