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Old 01-20-2009, 01:37 AM   #1
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Default All-Grain - Imperial Double Chocolate Stout

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity: 1080
Final Gravity: 1028
IBU: 62.9
Boiling Time (Minutes): 90
Color: 36.6
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 21
Tasting Notes: This beer Has a great Bitersweet chocolate taste

Type: All Grain
Batch Size: 5.50 gal
Brewer: Julian Davis
Boil Size: 6.91 gal
Boil Time: 90 min Equipment:
Brew Pot (6+gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 42.0
Brewhouse Efficiency: 75.0
Taste Notes: Great Bitersweet dark chocolate taste

Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.3 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.3 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.3 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 6.3 %

1.50 oz Yakima Magnum [14.00%] (90 min) Hops 62.9 IBU

1.00 lb ghirardelli Unsweetend Cocoa Powder (Boil 16.0 min) Misc

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 6.8 %
Bitterness: 62.9 IBU Calories: 373 cal/pint
Est Color: 36.3 SRM Color: Color

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 16.00 lb

Name Description Step Temp Step Time
Mash In Add 20.00 qt of water at 170.5 F 158.0 F 45 min
Mash Out Add 8.00 qt of water at 196.6 F 168.0 F 10 min

Sparge Water: 2.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.4
Pressure/Weight: 2.1 oz Carbonation Used: 2.125
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

This beer went down real well at the local homebrew club
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Old 01-20-2009, 09:46 PM   #2
eschatz
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Looks great to me. Anytime I use powder it's just a friggin mess though. Why only bittering hops?
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Old 01-20-2009, 11:26 PM   #3
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Quote:
Originally Posted by eschatz View Post
Looks great to me. Anytime I use powder it's just a friggin mess though. Why only bittering hops?
i didnt really want any hops to take away the biterness from the chocolate and i think this worked well
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Old 06-27-2009, 07:52 PM   #4
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I just racked this to the Secondary after just over a week and it is still very chocolaty in color, Looks like chocolate milk. Will it stay like this or will the coco eventually fall out of suspension.

Thanks
Scott
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Old 06-30-2009, 01:12 AM   #5
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The chocolate does settle out quite a bit.
There is always a good amount of sediment in primary as well as secondary I usually let sit in primary for 1 week then 3 weeks secondary and then keg. I am sure I will be as good in bottle.
Hope you enjoy.
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Old 04-09-2013, 09:52 PM   #6
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this looks awesome! how long did it age? nevermind, found it! lol

Last edited by updog; 04-09-2013 at 10:00 PM. Reason: didnt read op good enough the first time
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Old 10-12-2013, 12:46 PM   #7
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Old 01-30-2015, 03:10 PM   #8
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This looks awesome, gonna give it a go. What are ya'lls thoughts on adding some hazelnut coffee to the secondary or keg?
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Old 01-30-2015, 03:25 PM   #9
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Quote:
Originally Posted by DoubleDuse View Post
This looks awesome, gonna give it a go. What are ya'lls thoughts on adding some hazelnut coffee to the secondary or keg?
Coffee would be great with this. Although flavored hazelnut I find personally unappealing. I would cold press an espresso bean or a strong highly roasted coffee just to make sure that it was able to break through and provide some flavor.
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Old 01-30-2015, 10:15 PM   #10
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coffee wouldn't be a bad thing to try in this recipe.
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