Originally Posted by 3PegBrew
Target Mash Temp is 154F
9 lb German Pils (90 min)
1 lb Vienna Malt (90 min)
3/4 lb British Chocolate Malt (90 min)
1/4 lb Roasted Barley (90 min)
1/2 lb Black Barley (90 min)
1/2 lb Acid Malt (90 min)
1 oz Fuggles (60 min)
4 oz Light Brown Sugar (15 min)
1 lb Honey (15 min)
6 oz Cocoa Powder (15 min)
1 Tbl Irish Moss (15 min)
1/2 oz Kent Golding (15 min)
1/2 lb Ghirardelli bitter sweet (flame out)
1/2 lb Ghirardelli bitter sweet (secondary)
London Ale III Yeast
Plan on Primary stage lasting 2-3 weeks.
Plan on Secondary lasting 3-4 weeks.
So I went to the LHBS yesterday and picked the brains of one of the guys who made an amazing chocolate stout. I switched the black barley to 1/2# Carafa, added 6-8oz Lactose, and cut the Ghirardelli at flameout to 1/4#. The Pils I backed down to 6# and bumped up the Vienna to 3#.
I also decided to keep a clarifier, but changed the irish moss to the tablets.
for hops I decided to goto EK Golding 1/2 60 + 1/2 30.
I'm keeping the 1/2# in the secondary because my clean up is lasting around 21 days which will give it plenty of time to absorb.
If my cards are right I will have a nice roasted nutty flavor with a smooth chocolate after taste.