The inspiration for this brew came from here (
http://www.homebrewtalk.com/f68/german-chocolate-stout-27895/)
I was able to taste this great beer at one of the flights at my home brew club last year and I knew that I needed to brew something like it eventually
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Boil Time: 60 min
Brewhouse Efficiency: 65.00%
Grain
15.00 lb Maris Otter
1.50 lb Oats, Flaked
1.00 lb Chocolate Malt
0.75 lb Roasted Barley
0.50 lb Caramel/Crystal Malt -120L
Hops
1 oz Nugget [13.00 %] (60 min) Hops 34.5 IBU
1 oz Centennial [10.00 %] (45 min) Hops 24.3 IBU
.5 oz Williamette [5.50 %] (30 min) Hops 11.2 IBU
.5 oz Williamette [5.50 %] (0 min) Hops -
Adjuncts
8 oz Unsweetened Chocolate (Boil 0.0 min)
1.00 oz Coconut Extract (Boil 0.0 min)
1.00 oz Pecan Extract (Boil 0.0 min)
Est Original Gravity: 1.078 SG
Est Final Gravity: 1.020
Estimated Alcohol by Vol: 7.64 %
Bitterness: 70.0 IBU
Total Grain Weight: 18.75 lb
60 min Mash - Add 23.44 qt of water at 167.1 F for 155.0 F Mash Temp
2 Packets - Safale US-05
The final result will be something like a German Chocolate Imperial Oatmeal Stout. I am new to all grain so I set it for 65% efficiency. I guess with better systems you can knock down some of the grain. I'm not sure about the Pecan extract but I did see this ingredient in some German Chocolate Cake recipes so I figured if I can find it somewhere I'll throw it in. I was going to add the flavor extracts and unsweetened chocolate at flame out. Cheers
German Chocolate Stout 2
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