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Old 09-19-2009, 03:23 PM   #1
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Default Stone Bitter Chocolate Oatmeal Clone




You will notice that there is some DME in the recipe due to my mash tun being 5 gallons. Maybe a 10 gallon tun is in my future.

Code:
Stone Bitter Chocolate Oatmeal Stout (12th Anniversary Beer) clone

Brew Type: All Grain, Date: 7/11/2009
Batch Size: 5.00 gal
Boil Volume: 6.31 gal, Boil Time: 90 min
Brewhouse Efficiency: 65.00 %, Equipment: 40QT Brew Pot (10 Gallon)
Actual Efficiency: 64.00 %

Ingredients
Amount - ItemType% or IBU
1.00 lb Rice Hulls (0.0 SRM)Adjunct5.80 %
5.00 lb Light Dry Extract (8.0 SRM)Dry Extract28.99 %
6.75 lb Pale Malt (2 Row) US (2.0 SRM)Grain39.13 %
2.00 lb Oats, Flaked (1.0 SRM)Grain11.59 %
1.00 lb Chocolate Malt (350.0 SRM)Grain5.80 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM)Grain2.90 %
0.50 lb Caramel/Crystal Malt - 15L (15.0 SRM)Grain2.90 %
0.25 lb Black (Patent) Malt (500.0 SRM)Grain1.45 %
0.25 lb Roasted Barley (500.0 SRM)Grain1.45 %
0.25 oz Galena [12.00 %] (90 min)Hops11.7 IBU
0.40 oz Ahtanum [5.00 %] (60 min)Hops7.8 IBU
0.38 oz Summit [17.00 %] (60 min)Hops25.3 IBU
0.40 oz Williamette [5.00 %] (60 min)Hops7.8 IBU
3.25 oz Cocoa (Boil 15.0 min)Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter (Stir Plate) 2000 ml]Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.095 SG (1.048-1.065 SG) - Measured Original Gravity: 1.094 SG
Estimated Final Gravity: 1.030 SG (1.010-1.018 SG)Measured Final Gravity: 1.023 SG
Estimated Color: 42.7 SRM (22.0-40.0 SRM)Color [Color]
Bitterness: 52.7 IBU (25.0-40.0 IBU)Alpha Acid Units: 13.5 AAU
Estimated Alcohol by Volume: 8.52 % (4.20-5.90 %) - Actual Alcohol by Volume: 8.92 %
Actual Calories: 441 cal/pint

Mash Profile
Name: Single Infusion, Medium Body, Batch SpargeMash Tun Weight: 8.20 lb
Mash Grain Weight: 12.25 lbMash PH: 5.4 PH
Grain Temperature: 72.0 FSparge Temperature: 168.0 F
Sparge Water: 4.20 galAdjust Temp for Equipment: FALSE
NameDescriptionStep TempStep Time
Mash InAdd 15.31 qt of water at 165.9 F154.0 F60 min

Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn SugarCarbonation Volumes: 2.4 (1.9-2.5 vols)
Estimated Priming Weight: 3.8 ozTemperature at Bottling: 60.0 F
Primer Used: -Age for: 4.0 Weeks
Storage Temperature: 52.0 F


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Old 09-19-2009, 06:52 PM   #2
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is that recipe from BYO?


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Old 09-19-2009, 07:04 PM   #3
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yum! 56789
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Old 09-19-2009, 07:09 PM   #4
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Quote:
Originally Posted by BeerPressure View Post
is that recipe from BYO?
It is. It was my goal to do all six recipes this summer.

I had to tweak the recipe a bit. I substituted some grains for DME because I have a 5 gallon Mash Tun.

I will say my favorites have been the clones of: Stone Pale Ale, Stone IPA, Stone RIS, and the Oatmeal Stout. I'm still not sold on the smoked porter yet. Maybe I just need to bottle it from the keg and let is sit six or twelve months.

Jason
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Old 09-19-2009, 07:10 PM   #5
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I need to take a picture of the SG as well... But I am usually doing the SG with a refractometer.
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Old 09-20-2009, 01:00 AM   #6
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Quote:
Originally Posted by jason.mundy View Post
It is. It was my goal to do all six recipes this summer.

I had to tweak the recipe a bit. I substituted some grains for DME because I have a 5 gallon Mash Tun.

I will say my favorites have been the clones of: Stone Pale Ale, Stone IPA, Stone RIS, and the Oatmeal Stout. I'm still not sold on the smoked porter yet. Maybe I just need to bottle it from the keg and let is sit six or twelve months.

Jason
I brewed the smoked porter clone from BYO. I thought it was a fantastic brew, after maybe a month of aging it tasted dead on to the real thing.
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Old 09-20-2009, 01:04 AM   #7
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Quote:
Originally Posted by BeerPressure View Post
I brewed the smoked porter clone from BYO. I thought it was a fantastic brew, after maybe a month of aging it tasted dead on to the real thing.
The problem could be that I've never tasted the original. Maybe I should go out and buy a bottle to compare. It could be that I just have a problem with the smoked peat...
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Old 09-20-2009, 01:17 AM   #8
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Looks fantastic. I wonder if you could put a few crushed up ment leafs in a herb ball, let it get a little mint flavor to go with the chocolate.


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