Recipe Type: All Grain Yeast: WLP001 Yeast Starter: yes Batch Size (Gallons): 5.5 Original Gravity: 1080 Final Gravity: 1028 IBU: 62.9 Boiling Time (Minutes): 90 Color: 36.6 Primary Fermentation (# of Days & Temp): 7 Secondary Fermentation (# of Days & Temp): 21 Tasting Notes: This beer Has a great Bitersweet chocolate taste
Type: All Grain
Batch Size: 5.50 gal
Brewer: Julian Davis
Boil Size: 6.91 gal
Boil Time: 90 min Equipment:
Brew Pot (6+gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 42.0
Brewhouse Efficiency: 75.0
Taste Notes: Great Bitersweet dark chocolate taste
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.3 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.3 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.3 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 6.3 %
1.50 oz Yakima Magnum [14.00%] (90 min) Hops 62.9 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 6.8 %
Bitterness: 62.9 IBU Calories: 373 cal/pint
Est Color: 36.3 SRM Color: Color
Mash Name: Single Infusion, Full Body Total Grain Weight: 16.00 lb
Name Description Step Temp Step Time
Mash In Add 20.00 qt of water at 170.5 F 158.0 F 45 min
Mash Out Add 8.00 qt of water at 196.6 F 168.0 F 10 min
Sparge Water: 2.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.4
Pressure/Weight: 2.1 oz Carbonation Used: 2.125
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
This beer went down real well at the local homebrew club
I just racked this to the Secondary after just over a week and it is still very chocolaty in color, Looks like chocolate milk. Will it stay like this or will the coco eventually fall out of suspension.
The chocolate does settle out quite a bit.
There is always a good amount of sediment in primary as well as secondary I usually let sit in primary for 1 week then 3 weeks secondary and then keg. I am sure I will be as good in bottle.
Hope you enjoy.