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Old 05-23-2007, 07:11 PM   #1
Brewpastor
Beer, not rocket science
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Feb 2006
Corrales, New Mexico
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Recipe Type: All Grain   
Yeast: Wyeast 1187   
Yeast Starter: yes   
Batch Size (Gallons): 20   
Original Gravity: 1.092   
Final Gravity: 1.025   
IBU: 72   
Boiling Time (Minutes): 90   
Color: 33.3 srm   
Primary Fermentation (# of Days & Temp): 1 week   
Additional Fermentation: add forever   
Secondary Fermentation (# of Days & Temp): 2 weeks   

Theobroma Cacao Imperial Stout
13-F Russian Imperial Stout

Size: 20.0 gal
Efficiency: 70.0%
Attenuation: 73.0%
Calories: 309.78 per 12.0 fl oz

Original Gravity: 1.092 (1.075 - 1.095)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 33.3 (30.0 - 40.0)
Alcohol: 8.9% (8.0% - 12.0%)
Bitterness: 72.05 (50.0 - 90.0)

Ingredients:
40 lbs Pilsner Malt
25 lbs American 2-row
4.0 lbs Chocolate Malt
3.0 lbs Crystal Malt 120°L
1.0 lbs Roast Barley
5.0 lbs Chocolate (unsweetened) - added during boil, boiled 10.0 min
4.0 lbs Jaggery (palm sugar)
4.0 oz Simcoe (13.0%) - added during boil, boiled 90 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
1 oz Simcoe (13.0%) - added during boil, boiled 10.0 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 5 min
0.0 ea WYeast 1187 Ringwood Ale
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Old 07-16-2007, 03:48 PM   #2
Ale eon
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Jul 2007
Posts: 14

Anyone know of a good extract based chocolate stout recipe... I could even maybe go for a combination of chocolate and espresso stouts but my first batch of homebrew just went in the fermenter this weekend and my skillz aren't up to the all grain challenge yet.

AE

 
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Old 07-24-2009, 07:22 PM   #3
amishland
 
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Dec 2007
SE Michigan
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how did this one turn out?

 
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Old 09-15-2009, 06:41 AM   #4
Mustangj
 
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Oct 2006
Royal Oak, MI Michigan
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Quote:
Originally Posted by amishland View Post
how did this one turn out?
X2..........
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Old 03-02-2011, 12:31 AM   #5
sorefingers23
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May 2010
montreal
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x3

 
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