TUCK
Well-Known Member
[size=+2]Chocolate Esperesso Stout (All Grain)[/size]
[size=+1]13-F Russian Imperial Stout[/size]
Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz
Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|
[size=+1]Ingredients:[/size]
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10°L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar - added during boil, boiled 15 min
8 oz Dark Cocoa Powder - added during boil, boiled 15 min
1 lbs Molasses - added during boil, boiled 15 min
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
[size=+1]Notes:[/size]
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.
8 Gl water needed for mash
Hershey Dark Cocoa used
Coffee (Starbucks Espresso)
[size=-1]Results generated by BeerTools Pro 1.0.28[/size]
[size=+1]13-F Russian Imperial Stout[/size]
Size: 5.28 gal
Efficiency: 72%
Attenuation: 71.8%
Calories: 291.15 per 12 fl oz
Original Gravity: 1.086 (1.075 - 1.095)
|=================#==============|
Terminal Gravity: 1.024 (1.018 - 1.030)
|================#===============|
Color: 38.0 (30.00 - 40.00)
|====================#===========|
Alcohol: 8.21% (8.00% - 12.00%)
|========#=======================|
Bitterness: 52.41 (50.00 - 90.00)
|========#=======================|
[size=+1]Ingredients:[/size]
12.0 lbs American 2-row
1.0 lbs American Chocolate Malt
1 lbs Crystal Malt 10°L
2.0 lbs Roasted Barley
1.0 lbs Light Brown Sugar - added during boil, boiled 15 min
8 oz Dark Cocoa Powder - added during boil, boiled 15 min
1 lbs Molasses - added during boil, boiled 15 min
.5 oz Chinook (13.00%) - added during boil, boiled 60 min
1 oz Chinook (13.00%) - added during boil, boiled 20 min
1.0 oz Saaz (5.00%) - added during boil, boiled 5 min
8.00 fl oz WYeast 1056 American Ale
4 c Coffee Beans (Espresso) - added dry to secondary fermenter
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
[size=+1]Notes:[/size]
Hopping time was altered to achieve a higher IBU in comparison to the previous batch, a target of 50 IBU was achieved.
8 Gl water needed for mash
Hershey Dark Cocoa used
Coffee (Starbucks Espresso)
[size=-1]Results generated by BeerTools Pro 1.0.28[/size]