Vünter Slauche Chocolate Stout 3 - boil adjust - Recipe

Vünter Slauche Chocolate Stout 3 - boil adjust

All Grain Recipe

Submitted By: Hater (Shared)
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Brewer: Bart
Batch Size: 11.25 gal	Style: Imperial Stout (13F)
Boil Size: 15.17 gal	Style Guide: BJCP 2008
Color: 39.0 SRM	Equipment: Haters 17.5 Gallon Cooler Setup
Bitterness: 71.0 IBUs	Boil 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 items	Wort Chiller (Boil 20 min)	Misc	11
1 lbs	Milk Sugar (Lactose) [Boil for 18 min] (0.0 SRM)	Sugar	12
1.00 items	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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