HackInBlack
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- Joined
- Aug 31, 2010
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I'm planning on doing my first partial mash (according to Deathbrewer's counsel) this coming week. Here's the recipe:
Recipe: Contraband Chocolate Imperial Stout
Brewer: Dechert
Style: Imperial Stout
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.115 SG
Estimated Color: 35.6 SRM
Estimated IBU: 62.0 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 50.00 %
5.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.38 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 6.25 %
0.75 lb Black Barley (Stout) (500.0 SRM) Grain 4.69 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.13 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.56 %
1.00 oz Chinook [11.00 %] (60 min) Hops 23.0 IBU
0.50 oz Warrior [15.80 %] (40 min) Hops 14.5 IBU
1.00 oz Williamette [4.50 %] (10 min) Hops 3.4 IBU
1.00 oz Belgian Chocolate (Bottling 0.0 min) Misc
2 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Partial mash grains 60 min. at 155 degrees. Sparge with 168 degree water.
Full boil 5.5# DME. Add 8# DME at end of boil.
Notes:
------
Make 2.3L starter with 2 packs of yeast.
Primary 7 days at 70 degrees. Secondary 7-14 days at 70 degrees.
Dissolve chocolate in boiling water. Cool and add with priming sugar before bottling.
----------------------
I want to have it bottled by early November so it's ready for Christmas. Any input/changes/suggestions are welcome.
Recipe: Contraband Chocolate Imperial Stout
Brewer: Dechert
Style: Imperial Stout
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 6.01 gal
Estimated OG: 1.115 SG
Estimated Color: 35.6 SRM
Estimated IBU: 62.0 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 50.00 %
5.50 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 34.38 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 6.25 %
0.75 lb Black Barley (Stout) (500.0 SRM) Grain 4.69 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.13 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.56 %
1.00 oz Chinook [11.00 %] (60 min) Hops 23.0 IBU
0.50 oz Warrior [15.80 %] (40 min) Hops 14.5 IBU
1.00 oz Williamette [4.50 %] (10 min) Hops 3.4 IBU
1.00 oz Belgian Chocolate (Bottling 0.0 min) Misc
2 Pkgs Scottish Ale (Wyeast Labs #1728) Yeast-Ale
Partial mash grains 60 min. at 155 degrees. Sparge with 168 degree water.
Full boil 5.5# DME. Add 8# DME at end of boil.
Notes:
------
Make 2.3L starter with 2 packs of yeast.
Primary 7 days at 70 degrees. Secondary 7-14 days at 70 degrees.
Dissolve chocolate in boiling water. Cool and add with priming sugar before bottling.
----------------------
I want to have it bottled by early November so it's ready for Christmas. Any input/changes/suggestions are welcome.