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Old 03-13-2013, 01:32 PM   #1
agemmell
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Join Date: Oct 2012
Location: Syracuse
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Default Chocolate Espresso Oatmeal Stout

Recipe Type: All Grain
Yeast: SafAle English Ale S-04
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.013
IBU: 29
Boiling Time (Minutes): 60
Color: 37.2
Primary Fermentation (# of Days & Temp): 4 days 67deg F
Secondary Fermentation (# of Days & Temp): 10 Days 67deg F
Tasting Notes: Subtle chocolate flavor with a strong espresso kick.

8 lbs Pale Malt (2 Row) - 2 SRM - 69.6%
1.5 lbs Oats, Flaked - 1 SRM - 13%
.5 lbs Black Patent Malt - 500 SRM - 4.3%
.5 lbs Chocolate Malt - 350 SRM - 4.3%
.5 lbs Caramel/Crystal Malt 120L - 120 SRM - 4.3%
.5 lbs Roasted Barley - 300 SRM - 4.3%
.5 oz Nugget Hops - 21 IBU - Boil 60 minutes
.5 oz Fuggle Hops - 5.6 IBU - Boil 15 minutes
3 oz Cocoa Nibs - Boil 15 minutes
2 oz Espresso - Boil 2 minutes
.5 oz Nugget Hops - .6 IBU - Boil 2 minutes
.5 oz Fuggle Hops - 1.8 IBU - Boil 2 minutes
1 lbs Lactose - Boil 0 minutes

After primary fermentation add 2.00 oz Espresso to secondary and rack onto Espresso. Leave all 10 days of secondary. Might want to put in muslin bag to prevent siphoning out when bottling or kegging.

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Drew
Hoppiness Brewing - Where Brewing is Hoppiness
___________________________________________

He was a wise man who invented beer - Plato

Primary - Hoppiness The Great Imperial Pumpkin
Secondary - Imperial Stout
Bottled - Bavarian Hefeweizen, Chocolate Porter
In The Works - FnIPA, Chocolate Ginger Porter, WeizPA

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