05-23-2007, 08:11 PM
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#1
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Beer, not rocket science
Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,562
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Chocolate Stout anyone?
Recipe Type: All Grain
Yeast: Wyeast 1187
Yeast Starter: yes
Batch Size (Gallons): 20
Original Gravity: 1.092
Final Gravity: 1.025
IBU: 72
Boiling Time (Minutes): 90
Color: 33.3 srm
Primary Fermentation (# of Days & Temp): 1 week
Additional Fermentation: add forever
Secondary Fermentation (# of Days & Temp): 2 weeks
Theobroma Cacao Imperial Stout
13-F Russian Imperial Stout
Size: 20.0 gal
Efficiency: 70.0%
Attenuation: 73.0%
Calories: 309.78 per 12.0 fl oz
Original Gravity: 1.092 (1.075 - 1.095)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 33.3 (30.0 - 40.0)
Alcohol: 8.9% (8.0% - 12.0%)
Bitterness: 72.05 (50.0 - 90.0)
Ingredients:
40 lbs Pilsner Malt
25 lbs American 2-row
4.0 lbs Chocolate Malt
3.0 lbs Crystal Malt 120°L
1.0 lbs Roast Barley
5.0 lbs Chocolate (unsweetened) - added during boil, boiled 10.0 min
4.0 lbs Jaggery (palm sugar)
4.0 oz Simcoe (13.0%) - added during boil, boiled 90 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
1 oz Simcoe (13.0%) - added during boil, boiled 10.0 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 5 min
0.0 ea WYeast 1187 Ringwood Ale |
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__________________
Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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