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Old 04-06-2007, 04:47 PM   #1
Rhoobarb
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Default Svetlana's Cokolad Imperial Stout

Recipe Type: All Grain
Yeast: White Labs WLP007 Dry English Ale
Yeast Starter: Previous Slurry
Batch Size (Gallons): 5.5
Original Gravity: 1.112
Final Gravity: 1.024
IBU: 90.3
Boiling Time (Minutes): 110
Color: 42
Primary Fermentation (# of Days & Temp): 7 days @ 67oF
Secondary Fermentation (# of Days & Temp): 32 days @ 67oF

Svetlana's Cokolad Imperial Stout
A ProMash Brewing Session Report
--------------------------------
BJCP Style and Style Guidelines
-------------------------------
13-F Stout, Russian Imperial Stout
----------------
Batch Size (Gal): 5.50
Total Grain (Lbs): 20.56
Brewhouse Efficiency: 75 %
Wort Boil Time: 110 Minutes

Actual OG: 1.112 Plato: 26.30
Est. FG: 1.024 Plato: 6.08

Alc by Weight: 9.08% by Volume: 11.76%

Actual Mash System Efficiency: 74 %
Actual Points From Mash: 88.35

Pre-Boil Amounts
----------------

Grain/Extract/Sugar
Amount Name Origin Potential SRM
--------------------------------------------------------------------------
14.00 lbs. Pale Malt(2-row) America 1.036 2
1.50 lbs. Turbinado Sugar Generic 1.046 0
1.00 lbs. Crystal 40L America 1.034 40
1.00 lbs. Roasted Barley Great Britain 1.029 500
0.81 lbs. Chocolate Malt Belgium 1.030 425
0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
0.50 lbs. Flaked Barley America 1.032 2
0.50 lbs. Flaked Oats America 1.033 2
0.50 lbs. Milk Sugar Generic 1.030 0
0.25 lbs. Black Malt Belgium 1.030 550
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------------------------
1.00 oz. Nugget Whole 12.50 42.8 80 min.
0.50 oz. Nugget Whole 12.50 20.1 60 min.
1.00 oz. Fuggle Whole 4.10 11.8 45 min.
1.00 oz. Fuggle Whole 4.00 6.5 30 min.
1.00 oz. Goldings - B.C. Whole 4.00 6.5 30 min.
1.00 oz. Goldings - B.C. Whole 4.00 2.6 10 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Droste Cocoa Powder Other 15 Min.(boil)
0.33 Oz White Star Chocolate Extract Other 21 Days(fermenter)

Yeast
-----
White Labs WLP007 Dry English Ale (from previous slurry)

Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 18.56
Water Qts: 22.00 - Before Additional Infusions
Water Gal: 5.50 - Before Additional Infusions
Saccharification Rest Temp: 155 Time: 120
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 176 Time: 45
Runnings Stopped At: 1.010 SG 2.56 Plato

Special instructions: Dislove cocoa in hot water and add to boil. Add Chocolate extract at secondary. Bottle condition for at least three months.
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Old 07-08-2009, 11:19 PM   #2
ajwillys
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Hey, is this recipe any good? It sounds very interesting.

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Old 08-18-2009, 05:32 PM   #3
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Just saw this today. Yes, I've made it a couple of times. I like it a lot. You can probably save some time by using ~8-10 oz of cacoa nibs in secondary instead of powdered chocolate, but it costs more.

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