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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Chocolate Imperial Stout question
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Old 09-24-2011, 01:12 AM   #1
irishfanatic
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Default Chocolate Imperial Stout question

I've been a lurker here for quite some time and finally got started brewing myself a couple months ago with the Mr Beer kit.

After reading a ton of info on this site, I went directly from the Mr Beer kit to an all grain with my second brew. (an Irish Red Ale)

My third batch, just done today, is a chocolate stout that I pieced together from a couple of different recipes that I saw. I was hoping to get a critique and see how you all thought this might turn out.

4.5lbs 2-Row
1.5lbs American Chocolate
.75lbs Crystal 120
.25lbs Flaked Barley

Mashed at 157*

.4oz Norther Brewer at 60 minutes
.5 tsp Irish Moss at 15 minutes

I also removed a half cup of wort with 5 minutes left in the boil. I added 1.5c of brown sugar, 1.5c table sugar and 4oz cocoa powder to make a syrup , brought it to a boil and added back to the wort at flameout.

Pitched with wyeast European Ale 1338

What do you think? Does this look like it might be a decent brew?

Thanks in advance!


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Old 09-24-2011, 01:21 AM   #2
JeepDiver
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How many gallons is this for? Without beersmith infront of me looks like a really weak beer from the grain bill


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Old 09-24-2011, 02:04 AM   #3
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Quote:
Originally Posted by JeepDiver View Post
How many gallons is this for? Without beersmith infront of me looks like a really weak beer from the grain bill
Yeah that might have helped. I'm still doing 2.5 gallon batches in the Mr. Beer fermentor.
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Old 09-24-2011, 07:17 AM   #4
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My estimation is that you will have a difficult time getting the finishing gravity down below 1.026 or so. That grain bill has a lot of unfermentable sugars in it from the chocolate malt and crystal 120. I would have probably mashed that at 150 instead of 157. My first experience with brewing a big imperial stout was similar to what you are doing here. I wanted a heavier body on the beer and I mashed at 158. I wasn't thinking clearly when I did that with all the highly kilned malts and had a very difficult time getting the finishing gravity down to a reasonable point. With that much unfermentable sugar, the lower mashing temp will help with that.
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Old 09-24-2011, 11:24 AM   #5
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The higher temp was actually done on purpose. I was hoping to retain some unfermentables to add some residual sweetness. I know its not in style, but I figured I'd give it a shot. I haven't looked at gravities just yet as I don't even have a hydrometere yet. I wanted to try my hand at an all grain to see what was possible before investing in a complete kit. At this point I'll take tasty.
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Old 09-24-2011, 05:45 PM   #6
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tasty is always a good goal.


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