Bitter Chocolate Raspberry Stout

[Gytaryst]

Water:
Ca - 51, Mg - 10, Na - 26, SO4 - 42, Cl - 46, HCO3 - 145
pH - 5.45

Fermentables:
11 lbs Rahr Standard 2-Row (1.9 SRM) 74.6 %
1 lbs Briess 20L 6-row Caramel/Crystal Malt (20.0 SRM) 6.8 %
12.0 oz Crisp Chocolate Malt (450.0 SRM) 5.1 %
8.0 oz Oats, Flaked (1.0 SRM) 3.4 %
8.0 oz Weyermann CaraFoam (Carapils/Dextrine) (2.0 SRM) 3.4 %
8.0 oz Wheat, Torrified (1.7 SRM) 3.4 %
4.0 oz Crisp Black Malt (Black Patent) (600.0 SRM) 1.7 %
4.0 oz Crisp Roasted Barley (750.0 SRM) 1.7 %

Hops:
2.00 oz Glacier [5.10 %] - Boil 45.0 min 27.1 IBUs
1.00 oz Glacier [5.10 %] - Boil 15.0 min 7.3 IBUs

Adjuncts:
1.00 oz Cocoa Powder (Boil 10 mins)
4.00 oz Cacao Nibs (Secondary 5 days)
12.0 oz Raspberries (Secondary 5 days)

Yeast:
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)

Est OG: 1.062
Est FG: 1.016
Estimated abv: 6.2 %
Bitterness: 34.4 IBUs
Est Color: 37.6 SRM

Mash:
Single Infusion, Medium Body
Mash In Add 20.00 qt of water at 163.0 F 152.0 F 90 min
Fly Sparge Temperature: 170.0 F
Est Mash PH: 5.45

Fermentation: Ale, Two Stage:
Primary - 21 Days @ 63.0 F

Bottling:
Carbonation Type: Bottle
Pressure/Weight: 4.28 oz
Bottling Temperature: 70.0 F
Volumes of CO2: 2.4
Carbonation Used: Bottle with 4.28 oz Corn Sugar
Age for: 150.00 days
Storage Temperature: 78.0 F