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Old 02-27-2011, 07:01 AM   #1
beesy
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Default All-Grain - Imperial Chocolate Stout

Recipe Type: All Grain
Yeast: 1056
Batch Size (Gallons): 5.75
Original Gravity: 1.086
Final Gravity: 1.017
Boiling Time (Minutes): 75
Primary Fermentation (# of Days & Temp): 35
Tasting Notes: Fantastic!!

Brew date 01/09/2011
Yeast: 1056 - 2.5L starter on stir plate
73% eff
sv 6.75g
fv 5.75g
~5.33 gallons to primary, 5 to keg
sg 1.086
fg 1.017
single infusion @ 152 @ 1.33 qts/lb - fly sparged
75 minute boil due to high relative humidity on brew day
13.25 two row - american
1.5 flaked oats
1.0 roasted barley
.75 chocolate
.75 pale chocolate
6oz 120 crystal
60 ibu worth of columbus (ctz) @ 60 mins
1.25oz willamettes @ 10 mins
5oz godiva cocoa @ 15 mins
1 lb light brown sugar @ 20 mins

this was kegged 02/17/2011 for 2.0 volumes and tapped a few days later.

This beer would be fantastic aged in a barrel or on some oak. I was originally going to add coffee, but it was so good without it, I left it out.

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Old 03-04-2011, 03:55 AM   #2
beesy
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Here's a PICTURE. It's not a chocolate milk type choc-stout, it's roasty and bitter and I love it.

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