Recipe Type: All Grain
Yeast: .
Yeast Starter: .
Additional Yeast or Yeast Starter: .
Batch Size (Gallons): .
Original Gravity: .
Final Gravity: .
IBU: .
Boiling Time (Minutes): .
Color: .
Primary Fermentation (# of Days & Temp): .
Additional Fermentation: .
Secondary Fermentation (# of Days & Temp): .

Chocolate Esperesso Stout (All Grain)
13-F Russian Imperial Stout



Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 294.31 per 12 fl oz

Original Gravity: 1.087 (1.075 - 1.095)
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Terminal Gravity: 1.025 (1.018 - 1.030)
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Color: 33.4 (30.00 - 40.00)
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Alcohol: 8.3% (8.00% - 12.00%)
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Bitterness: 52.41 (50.00 - 90.00)
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Ingredients:
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
2.0 lbs Crystal Malt 10°L
1.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar
8 oz Cocoa Powder - added during boil, boiled 60 min
1 lbs Molasses
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Brewed Coffee (Espresso) - added to secondary fermenter

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Notes:
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.

8 Gl water needed for mash

Hershey Dark Cocoa used (but I like the regular better)
Coffee (Starbucks Espresso)

Results generated by BeerTools Pro 1.0.29