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Old 10-19-2012, 04:16 AM   #1
gbennett
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Default All-Grain - Chocolate Honey Almond Stout

Recipe Type: All Grain
Yeast: Safale 04
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.08
Final Gravity: 1.02
IBU: 22
Boiling Time (Minutes): 90
Color: BL
Primary Fermentation (# of Days & Temp): 7 - 60
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 21 - 60
Tasting Notes: None

Hey all - I'm putting together a recipe for a Toblerone inspired milk stout this weekend. Would really appreciate some input as I havent used many of these ingredients. This is what I have so far:

Est. OG: 1.08
Est. FG: 1.02
ABV: 8%

Mash Volume: 5g
Strike: 164F
Mash Temp: 152F
Mash Time: 60 min
Sparge Volume: 4.7g
Sparge Temp: 168F
Boil Time: 90m

Grain Bill:
12 lb American 2-Row
1 lb Crystal 40L
1 lb Crystal 60L
1 lb Chocolate Malt
1 lb Lactose 10m

Hops:

.5 oz Magnum 90m
1oz Willamette 1m

Yeast:
Safale 04

Other:
5 oz Unsweetened Cocoa Powder 10m

Primary:
7 days - 60F

Secondary: 21 days 60F
Add 6oz Cacoa Nibs soaked in vodka
Add .5 lb Home Pastuerized Honey
Add 1/8-1/4 teaspoon Almond Extract

Any help would be greatly appreciated. This recipe is a bit of a shot in the dark and has a whole lot going on. Please feel free to rip it apart.

Thanks.

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Old 12-01-2012, 05:53 PM   #2
yewtah-brewha
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Did you stsrt this? how is it going

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