Pelican Narrows Coffee Chocolate Stout 
All Grain Recipe
Submitted By: RGarner (Shared)
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| Brewer: Randy | |
| Batch Size: 6.00 gal | Style: Imperial Stout (20C) |
| Boil Size: 7.52 gal | Style Guide: BJCP 2015 |
| Color: 37.0 SRM | Equipment: Randy's brewhouse |
| Bitterness: 48.5 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.57 gal |
HIGH RIVER Water |
Water |
1 |
| 10.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 12 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 1 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
5 |
| 12.00 oz |
Caraaroma (150.0 SRM) |
Grain |
6 |
| 9.60 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
| 8.00 oz |
Carafa III (525.0 SRM) |
Grain |
8 |
| 6.40 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
| 0.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
10 |
| 0.71 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
11 |
| 0.71 oz |
Nugget [14.6%] - Boil 45 min |
Hops |
12 |
| 0.71 oz |
Cascade [5.9%] - Boil 30 min |
Hops |
13 |
| 1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
14 |
| 3.90 oz |
Cacao Nibs (Secondary 5 days) |
Misc |
15 |
Notes
London water profile used, salts added as per brewing spreadsheet.
AFTER BEER HAS BEEN RACKED OFF THE YEAST ADD CACAO NIBS AND COFFEE.
put in fermenter and yeast pitched 8/18/18 11:45 am
fermenter temp 18.0C
Let it go thru primary and secondary fermentation before putting coffee and cacao nibs in it. let it 5 days after additions.
SG MEASURED ON 8/26/18 1.018…………..FG SHOULD BE 1.016 SO IT HAS A FEW DAYS TO GO.
ONCE IT HITS 1.016 RACK TO CLEAN CARBOY AND ADD COFFEE/COCAO NIBS
8/31/18 No change in the SG since 8/26/18This Recipe Has Not Been Rated
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