Dibbs Belgian Chocolate Cherry Stout Barrel Aged

Batch Size: 5.50 gal	Style: Tropical Stout (16C)
Boil Size: 7.64 gal	Style Guide: BJCP 2015
Color: 40.2 SRM	Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 41.1 IBUs	Boil Time: 60 min
Est OG: 1.068 (16.7° P)	Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.021 SG (5.3° P)	Fermentation: Ale, Single Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.40 gal	Clay County Water z	Water	1
1.51 g	Baking Soda (Mash 60 min)	Misc	2
1.17 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.06 g	Calcium Chloride (Mash 60 min)	Misc	4
0.18 g	Salt (Mash 60 min)	Misc	5
0.14 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
11 lbs	Pilsen (Dingemans) (1.6 SRM)	Grain	7
2 lbs	Oats, Malted (1.0 SRM)	Grain	8
10.00 oz	Chocolate Malt (Bairds) (500.0 SRM)	Grain	9
8.00 oz	Midnight Wheat (550.0 SRM)	Grain	10
7.99 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	11
1.60 g	Baking Soda (Sparge 60 min)	Misc	12
1.24 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
1.13 g	Calcium Chloride (Sparge 60 min)	Misc	14
0.19 g	Salt (Sparge 60 min)	Misc	15
0.15 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	16
1.00 oz	Styrian Goldings [5.4%] - First Wort	Hops	17
1.50 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	18
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	19
1.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	20
1.0 pkgs	Abbaye Belgian Ale Yeast (Lallemand/Danstar #)	Yeast	21
1.0 pkgs	Safebrew Abbey Ale (DCL/Fermentis #BE-256)	Yeast	22
0.60 gal	Sweet Cherry Puree - Vintner's [Secondary] (18.0 SRM)	Juice	23
8.00 oz	Cocoa Nibs (Secondary 5 days)	Misc	24

Option of adding a 49 oz can of Vintner’s Harvest Fruit Puree – Blackbeery or Cherry to add to secondary fermentation

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