First, sorry for my English. If you have any question because I'm not clear, do not hesitate!
So, I brewed Papazian armenian imperial stout with some changes. I wanted to do a Chocolat Imperial Stout without going only with extract (I did a shortcut by using a kit). To get the chocolat taste, I tweaked with this recipe http://www.homebrewtalk.com/f68/dark...-stout-136707/
So here is what I used:
1 -English bitter kit
1lb Chocolat malt (papazian recipe called for 1/2lb black patent)
1/2lb Roasted Barley
2.6lbs DME (Papazian recipe called for 3.3lbs LME)
12oz lactose (10 minutes)
8oz cocoa (5 minutes) - it was pure cocoa no additives almost no fat
2oz Galena (60 minute)
1oz Target (2 minute)
2 packets Saf-04
So, I steepe at 155 for 30 minutes. Then I brough the grains to 170, sparge and brough the wort to a boil. Then I add 1/3 of the DME, the 60 minute hop and I put the rest of the DME at 15 minutes left.
I was expecting an OG of 1.075 as Papazian recipe called(I know, a little low for an Imperial) but I only achieve 1.066 (wort was at 71 degree).
So, next time Ill try an "All extract" recipe (no kit) or Ill wait until I get the equipment to do a partial mash. But, as of now, I only want to know where I miss the target to get a "low" OG like that. Im ending with a strong chocolat stout (that Ill anjoy) but If I made a mistake that I can avoid next time, Ill realy appreciate you to tell me!
Also, I put 2 packet of dryyeast because I was expecting a higher OG and, as I was over 1.060, I decided toput them anyway. Have I overpitch?
Thanks for your help!