Vünter Slauche Chocolate Stout 3 - boil adjust

All Grain Recipe

Submitted By: Hater (Shared)
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Brewer: Bart
Batch Size: 11.25 galStyle: Imperial Stout (13F)
Boil Size: 15.17 galStyle Guide: BJCP 2008
Color: 39.0 SRMEquipment: Haters 17.5 Gallon Cooler Setup
Bitterness: 71.0 IBUsBoil Time: 70 min
Est OG: 1.095 (22.8° P)Mash Profile: Haters S-Inf M Body 156
Est FG: 1.030 SG (7.5° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 lbs Cocoa Powder (Mash 60 min) Misc 1
31 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2
2 lbs Aromatic Malt - Dingeman's (25.0 SRM) Grain 3
2 lbs Caramel Malt - 20L (Briess) (20.0 SRM) Grain 4
2 lbs Chocolate (Briess) (350.0 SRM) Grain 5
1 lbs Honey Malt (25.0 SRM) Grain 6
1 lbs Kiln Coffee Malt (450.0 SRM) Grain 7
1 lbs Oats, Flaked (1.0 SRM) Grain 8
2.25 oz Magnum - Farmhouse [12.3%] - First Wort Hops 9
1.00 oz Magnum [12.4%] - First Wort Hops 10
1.05 Wort Chiller (Boil 20 min) Misc 11
1 lbs Milk Sugar (Lactose) [Boil for 18 min] (0.0 SRM) Sugar 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
2.00 oz Fuggle - Farmhouse [5.5%] - Boil 15 min Hops 14
1.0 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 15

Taste Notes

Tastes very chocolaty sweet going into fermenter tastes dark, malt and with slight chocolate going into secondary

Notes

temp set at 63 to start, actual peaked at 65ish Move to secondary on 3/28, taken off heat control, room temp 54-57 4/1 2/5 cold brewed 4oz of coffee with 3 cups water (Brand Steep and Brew Hazelnut) 2/6 after 24 hours cold brew, put coffee in one carboy (chocolate coffee stout) 4/4 added 2 vanilla beans to one carboy (chocolate vanilla stout) - 2 beans cut open, insides scooped out and soaked in yahara bay whiskey 1 hour

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