Chocolate Stout 
All Grain Recipe
Submitted By: Mikemacleod (Shared)
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| Brewer: Mike MacLeod | |
| Batch Size: 11.50 gal | Style: American Porter (20A) |
| Boil Size: 13.55 gal | Style Guide: BJCP 2015 |
| Color: 34.9 SRM | Equipment: Mikes Brewhaus |
| Bitterness: 35.0 IBUs | Boil Time: 60 min |
| Est OG: 1.060 (14.7° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 13.32 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 7 lbs 12.98 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs 10.35 oz |
Caramel Wheat Malt (46.0 SRM) |
Grain |
3 |
| 1 lbs 8.23 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 13.18 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 13.18 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
| 0.96 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
7 |
| 0.96 oz |
Chinook [13.0%] - Boil 30 min |
Hops |
8 |
| 2.00 tsp |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 2.0 pkgs |
SafAle English Ale (DCL/Fermentis #S-04) |
Yeast |
10 |
Notes
1.5 qt/lb grist ratio (8.5 gal mash water)
(Targets: Ca=51, Mg=10, Na=16, Cl=71, S04=71, Cl:S04 ratio 1:1) Check
Mikes well additionas: 2g NaCl, 3.8g MgSO4, 1.5 CaCl
Treat to between pH 5.2-5.4
mash at 148F for 90 mins, Mashout to 168F.
Treat sparge water to pH ~6
60-90 min fly sparge
Collect 13 gallons in boil kettle
60 minute boil
Cool to 66F
Divide into 3 fermenters
Oxegenate 2 minutes each fermenter
This Recipe Has Not Been Rated
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