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Old 02-11-2011, 04:07 PM   #1
cblack85
Recipes 
 
Mar 2010
Charlotte, NC, South Carolina
Posts: 59
Liked 2 Times on 2 Posts


Recipe Type: All Grain   
Yeast: WLP001   
Yeast Starter: 1600 ml   
Batch Size (Gallons): 5   
Original Gravity: 1.070   
Final Gravity: 1.019   
IBU: 25   
Boiling Time (Minutes): 60   
Color: 38 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 65   
Secondary Fermentation (# of Days & Temp): 21 @ 65   
Tasting Notes: Turned out to be very smooth & chocolatey   

Ingredients
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 74.07 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.41 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.41 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.41 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.70 %
1.50 oz Williamette [5.50 %] (60 min) Hops 25.7 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

Mash @ 156 for 60 minutes
Mash out @ 168 for 10 minutes

This was my first attempt at a stout. The beer came out very good; nice full, silky body with a nice dark chocolate taste up front. It really came out quite good. I am thinking about racking onto cocoa nibs next time to give a bigger chocolate punch.


 
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