Hall Pass Hot Chocolate Stout 2bbl

Brewer: Hall Pass Brewers
Batch Size: 72.00 gal	Style: American Stout (13E)
Boil Size: 78.96 gal	Style Guide: BJCP 2008
Color: 40.9 SRM	Equipment: 2 bbl
Bitterness: 59.0 IBUs	Boil Time: 60 min
Est OG: 1.064 (15.6° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
109 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
23 lbs 8.00 oz	Munich Malt (9.0 SRM)	Grain	2
16 lbs 8.00 oz	Chocolate Malt (350.0 SRM)	Grain	3
10 lbs	Barley, Flaked (1.7 SRM)	Grain	4
9 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	5
8 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	6
8 lbs	Roasted Barley (300.0 SRM)	Grain	7
6 lbs 9.60 oz	Dark Liquid Extract [Boil] (17.5 SRM)	Extract	8
1 lbs 1.95 oz	Magnum [14.0%] - Boil 60 min	Hops	9
36.00 oz	Bittersweet Baker's Chocolate (Boil 5 min)	Misc	10
36.00 oz	Coffee (course ground) (Boil 5 min)	Misc	11
20.00 oz	Cocoa Nibs (Boil 5 min)	Misc	12
12.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	13
21.00	Vanilla Beans (Secondary 5 days)	Misc	14
7.00	Hobanero (Secondary 5 days)	Misc	15

Make a tincture with peppers and vanilla, then add to secondary 5 days before bottling. Do NOT add peppers, only add the liquid to avoid off flavors.

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