My first AG Batch: Black Double Cacao Stout

[dannylerch]

OG - 1.062
TG - 1.014
TARGET ABV - 6.3 - 7.0%
IBU's - 34
SRM - 43

Ingredients for 5.5 gallons


5.75lbs British Pearl Malt
2.5lbs Munich Malt
14 oz British Chocolate
6oz Roast Barley
2oz Black Patent
6oz Flaked Wheat
4oz Rice Hulls

.75 oz Chinook 10.3% 60 Mins (8.2 AAU)
1 tsp Irish Moss 15 Minutes
6oz Royal Dutch Cocoa Powder Last 5 mins
.25 Chinook last 5 mins

American 1056 ale yeast yeast wyeast 1056
4oz Cocoa Nibs "dry nibbing"(same as dry hops)
1pkg priming malt


Notes:
Total Water Required - 9.0 Gallons
Dough In Volume: 3.4 Gallons
Mash Target Temp: 154f
Mash Temp Rest: 60 Mins
Sparge Temp: 170f
Add 1/2 gallon of sparge water to brew kettle
Boil - 60mins
Primary -1 week
Secondary - 2 weeks with Cocoa Nibs and (2) Vanilla Beans
Ferment Temp - 64-69 degrees f

It went very smoothly. I am definitely hooked on AG. The smells and control I had can't be beat! It has a very steady fermentation just 6 hours later. My OG was a little higher than expected, But I'm not complaining.

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[dannylerch]

and no, I was not boiling wort with the lid on, I was boiling spring water for sparging.