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Old 10-28-2008, 11:53 PM   #1
Corey_James
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Default Partial - Kara's Kraving Chocolate Oatmeal Stout

Recipe Type: Partial Mash
Yeast: Wyeast 1968
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.025
IBU: 28
Boiling Time (Minutes): 60
Color: 39
Primary Fermentation (# of Days & Temp): 10 & 70
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): 14 & 70
Tasting Notes: Nice and smooth with just a hint of Chocolate.

1/4 lb of Chocolate Malt
1 lb of Flaked Oats
1 lb of Munich Malt
3/4 of Roasted barley (300)
1 lb of Wheat malt
.125 oz of Lactose
7 lbs of extra light LME

1.7 oz of Goldings (4.2% AA) @ 60 min
1 oz of Goldings (4.2% AA) @ 5 min

Added Lactose with 10 minutes left in the boil. Pitched Wyeast 1968 London ESB yeast once @ 70. Did not aerate (trying for a higher FG). Added 2 tablespoons of unsweetened cocca to 5/8 Cup corn sugar for bottling. Conditioned in bottles for 5 weeks before tasting.

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Primary - MT
Secondary - Red India Pale Lager
Conditioning - None.
Bottled - More than my sig will allow me to post.

Last edited by Corey_James; 11-03-2008 at 02:29 AM.
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Old 11-08-2008, 03:03 AM   #2
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1/8 of an ounce of lactose? Can you even taste that?

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Old 03-01-2009, 09:31 PM   #3
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At what temperature do you mash the grains at?

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Old 06-12-2009, 04:06 PM   #4
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I get the feeling he steeped it (normally at 150F), he let others do the brewing (hence the 7 lbs of lme)

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