rasherb

Recipes 

What can I do to keep the acrid down and highlight chocolate and vanilla?
When would you suggest adding chocolate powder and vanilla bean?

Thanks!


A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-B Stout, Sweet Stout

Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.50
Anticipated OG: 1.048 Plato: 11.96
Anticipated SRM: 31.3
Anticipated IBU: 39.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 6.00 lbs. Pale Malt(2-row) America 1.036 2
2.4 0.25 lbs. Chocolate Malt America 1.029 350
2.4 0.25 lbs. Roasted Barley America 1.028 450
4.8 0.50 lbs. Milk Sugar Generic 1.030 0
9.5 1.00 lbs. Crystal 90L America 1.033 90
19.0 2.00 lbs. Crystal 60L America 1.034 60
4.8 0.50 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Galena Whole 13.00 39.3 First WH


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Baker's Unsweet Chocolate Other 0 Days(boil)
0.00 Oz Vanilla Bean Other 0 Days(boil)


Yeast
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WYeast 1084 Irish Ale