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Old 10-17-2011, 11:37 PM   #1
gclunde
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Join Date: Jan 2011
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Default All-Grain - Imperial Chocolate Stout

Recipe Type: All Grain
Yeast: WLP 004 Irish Ale Yeast
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 2.5
Original Gravity: 1.082
Final Gravity: 1.014
IBU: 57
Boiling Time (Minutes): 90
Color: Pitch Black
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 9
Tasting Notes: Smooth and dry with a slight toasted/burnt toffee flavor.

I came up with this concoction a few weeks ago after reading some questions about the BJs Brewery Tatonka Stout. I've tried it and consider is a good stout, but not quite bold enough. Overall, very good beer; smooth and not too dry, good bitterness, a touch of malt with a slight toasted/burnt toffee flavor (similar in flavor to a Tatonka Stout but much fuller bodied and much bolder flavor).

Anyway the below recipe was bottled on October 2nd. I figure it will take about 4 to 6 weeks to bottle condition due to the fact it ended up being about 9.0% ABV, but despite that fact, had to crack one open the other day...all I can say is that after tasting it, it is going to be difficult to wait another 4+ weeks.

Imperial Chocolate Stout (2.5-Gallon)

5.0 lbs British 2-Row Pale Malt (Maris Otter)
.25 lbs Oat or Rice Hulls
.5 lbs Flaked Barley
.5 lbs Roasted Barley
.5 lbs British Crystal Malt (150oL)
.25 lbs Chocolate Malt
cup Molasses
lb Brown Sugar

.50 oz Galena Hops @ 13.2% AA (bittering) = 49.3 IBU
.15 oz Kent Golding Hops @ 7.2% AA (bittering) = 8.1 IBU

Irish Moss/Whirlfloc

WLP 004 - Irish Ale Yeast

Directions:
-Mash @ 150 degrees F for 90 minutes
-Boil with bittering hops for 90 minutes after sparging
-Add Irish Moss or Whirlfloc in the last 15 or 10 minutes of the boil, respectively
-Bottle with .6 cups of M&F wheat DME or krausening (preferred)

Note: If Strong Chocolate Stout would be a more accurate description of this recipe, request the mods edit. Thanks.

Last edited by gclunde; 10-17-2011 at 11:51 PM.
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