Here's mine...
Type: All Grain
Date: 10/29/2008
Batch Size: 6.00 gal
Boil Size: 8.08 gal
Boil Time: 90 min
Equipment: Brew Pot (10 gal) and Cooler (48 qt)
Brewhouse Efficiency: 78.00
Ingredients
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 71.11 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.89 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.89 %
0.50 lb Roasted Barley (500.0 SRM) Grain 4.44 %
1.50 oz Goldings, East Kent [4.50 %] (60 min) Hops 25.2 IBU
0.50 oz Goldings, East Kent [4.50 %] (20 min) Hops 2.8 IBU
0.60 oz Chocolate Extract (Bottling 0.0 min) Misc
8.00 oz Cocoa Powder (Boil 10.0 min) Misc
0.75 lb Milk Sugar (Lactose) (Bottling 0.0 min) Sugar 6.67 %
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.018 SG*
Estimated Alcohol by Vol: 5.30 %*
Bitterness: 28.0 IBU
Color: Chocolatey
*FG affected by addition of unfermentable lactose.
Mash Profile
Single Infusion, Full Body
Total Grain Weight: 10.50 lb
Sparge Temperature: 168.0 F
Mash PH: 5.2 PH
60 min Mash In Add 12.00 qt of water at 171.7 F 156.0 F
10 min Mash Out Add 6.00 qt of water at 191.2 F 168.0 F
__________________
Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA
www.franconiabrewing.com
Last edited by BarleyWater; 11-25-2008 at 05:15 AM.
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Double Chocolate Stout
Linear Mode
