Hey everyone,
Here is a stout i am planning. I got the idea after tasting Sierra Nevada's Hellraiser. Dark and roasty flavors wtih great Coco nib taste and the slightest touch of heat on the back end. I will be using about a pound of coco nibs and about 8 roasted ancho chilles in the primary, as this is where SN said they put it in at.
The grain bill is where is need some help. I know these are the grains they use but I don't know the percentages. This is what i came up with to start. Is it good? Is it bad? To much roasted grains? Also i copied this from beersmith2, which I just got, so the finer details have not been worked out.
Recipe Specifications
--------------------------
Boil Size: 14.44 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.097 SG
Estimated Color: 35.6 SRM
Estimated IBU: 57.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
32 lbs 15.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.0 %
1 lbs 2.2 oz Chocolate Malt (350.0 SRM) Grain 2 3.0 %
12.1 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.0 %
12.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.0 %
12.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.0 %
12.1 oz Honey Malt (25.0 SRM) Grain 6 2.0 %
6.1 oz Roasted Barley (300.0 SRM) Grain 7 1.0 %
6.1 oz Special B Malt (180.0 SRM) Grain 8 1.0 %
2.00 oz Bravo [15.50 %] - Boil 90.0 min Hop 9 46.0 IBUs
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 10 3.8 IBUs
2.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 11 7.6 IBUs
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 37 lbs 14.6 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 49.39 qt of water at 129.0 F 122.0 F 30 min
Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 7.14 gal water at 168.0 F
Here is a stout i am planning. I got the idea after tasting Sierra Nevada's Hellraiser. Dark and roasty flavors wtih great Coco nib taste and the slightest touch of heat on the back end. I will be using about a pound of coco nibs and about 8 roasted ancho chilles in the primary, as this is where SN said they put it in at.
The grain bill is where is need some help. I know these are the grains they use but I don't know the percentages. This is what i came up with to start. Is it good? Is it bad? To much roasted grains? Also i copied this from beersmith2, which I just got, so the finer details have not been worked out.
Recipe Specifications
--------------------------
Boil Size: 14.44 gal
Post Boil Volume: 11.44 gal
Batch Size (fermenter): 10.00 gal
Bottling Volume: 9.25 gal
Estimated OG: 1.097 SG
Estimated Color: 35.6 SRM
Estimated IBU: 57.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
32 lbs 15.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.0 %
1 lbs 2.2 oz Chocolate Malt (350.0 SRM) Grain 2 3.0 %
12.1 oz Black (Patent) Malt (500.0 SRM) Grain 3 2.0 %
12.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.0 %
12.1 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.0 %
12.1 oz Honey Malt (25.0 SRM) Grain 6 2.0 %
6.1 oz Roasted Barley (300.0 SRM) Grain 7 1.0 %
6.1 oz Special B Malt (180.0 SRM) Grain 8 1.0 %
2.00 oz Bravo [15.50 %] - Boil 90.0 min Hop 9 46.0 IBUs
0.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 10 3.8 IBUs
2.00 oz Willamette [5.50 %] - Boil 15.0 min Hop 11 7.6 IBUs
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 37 lbs 14.6 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 49.39 qt of water at 129.0 F 122.0 F 30 min
Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 7.14 gal water at 168.0 F
