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Old 10-17-2011, 11:37 PM   #1
gclunde
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Join Date: Jan 2011
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Default All-Grain - Imperial Chocolate Stout

Recipe Type: All Grain
Yeast: WLP 004 Irish Ale Yeast
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 2.5
Original Gravity: 1.082
Final Gravity: 1.014
IBU: 57
Boiling Time (Minutes): 90
Color: Pitch Black
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 9
Tasting Notes: Smooth and dry with a slight toasted/burnt toffee flavor.

I came up with this concoction a few weeks ago after reading some questions about the BJs Brewery Tatonka Stout. I've tried it and consider is a good stout, but not quite bold enough. Overall, very good beer; smooth and not too dry, good bitterness, a touch of malt with a slight toasted/burnt toffee flavor (similar in flavor to a Tatonka Stout but much fuller bodied and much bolder flavor).

Anyway the below recipe was bottled on October 2nd. I figure it will take about 4 to 6 weeks to bottle condition due to the fact it ended up being about 9.0% ABV, but despite that fact, had to crack one open the other day...all I can say is that after tasting it, it is going to be difficult to wait another 4+ weeks.

Imperial Chocolate Stout (2.5-Gallon)

5.0 lbs British 2-Row Pale Malt (Maris Otter)
.25 lbs Oat or Rice Hulls
.5 lbs Flaked Barley
.5 lbs Roasted Barley
.5 lbs British Crystal Malt (150oL)
.25 lbs Chocolate Malt
½ cup Molasses
½ lb Brown Sugar

.50 oz Galena Hops @ 13.2% AA (bittering) = 49.3 IBU
.15 oz Kent Golding Hops @ 7.2% AA (bittering) = 8.1 IBU

Irish Moss/Whirlfloc

WLP 004 - Irish Ale Yeast

Directions:
-Mash @ 150 degrees F for 90 minutes
-Boil with bittering hops for 90 minutes after sparging
-Add Irish Moss or Whirlfloc in the last 15 or 10 minutes of the boil, respectively
-Bottle with .6 cups of M&F wheat DME or krausening (preferred)

Note: If Strong Chocolate Stout would be a more accurate description of this recipe, request the mods edit. Thanks.

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Last edited by gclunde; 10-17-2011 at 11:51 PM.
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