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Old 10-31-2012, 04:31 AM   #1
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Default Imperial Belgian Chocolate Stout

Recipe: Imperial Belgian Chocolate Stout

Any suggestions welcome, I have already brewed this and is currently in it's 3rd week of fermentation. SG 1.072 ( low mash eff), current 1.012 FG, estimating an 8.2% ABV.

Secondary fermentation will be at least 4 weeks, with the final two adding 4-6oz of cocoa nibs.

Sample taste test: Aroma of belgian yeast with dark fruits (raisin/plum). Flavor contains raisin, roasted grain with the saison yeast/ bitter sweet finish.


Recipe Specifications
--------------------------
Boil Size: 6.85 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.091 SG
Estimated Color: 49.2 SRM
Estimated IBU: 67.7 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 67.6 %
2 lbs Special B Malt (180.0 SRM) Grain 2 11.3 %
1 lbs Aromatic Malt (26.0 SRM) Grain 3 5.6 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4 5.6 %
1 lbs Oats, Flaked (1.0 SRM) Grain 5 5.6 %
4.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 1.4 %
8.0 oz Candi Sugar, Clear (0.5 SRM) Sugar 7 2.8 %
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 8 41.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
1.00 oz Warrior [15.00 %] - Boil 15.0 min Hop 10 20.8 IBUs
2.00 oz Fuggles [4.50 %] - Boil 5.0 min Hop 11 5.0 IBUs
3.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 12 -


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Old 10-31-2012, 02:45 PM   #2
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I'd recommend roasting the nibs at 350 for 10 minutes. It will sanitize them and make the flavor really, really good. I used 8 oz. in a ~5 gallon batch in conjunction with a vanilla bean to accentuate the chocolate flavor.


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Old 10-31-2012, 06:01 PM   #3
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Great tip to roast but wont it add additional bitterness? How does this method compare to soaking in vodka?
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Old 11-01-2012, 04:15 AM   #4
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Quote:
Originally Posted by techprof
Great tip to roast but wont it add additional bitterness? How does this method compare to soaking in vodka?
Sort of, but not like IBUs. It just makes the dark chocolate flavors more prominate. I made a stout with 68 IBUs with coffee and roasted nibs and it wasn't too bitter at all.
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