Chocolate Stout

All Grain Recipe

Submitted By: Mikemacleod (Shared)
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Brewer: Mike MacLeod
Batch Size: 11.50 galStyle: American Porter (20A)
Boil Size: 13.55 galStyle Guide: BJCP 2015
Color: 34.9 SRMEquipment: Mikes Brewhaus
Bitterness: 35.0 IBUsBoil 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

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