going to do up a take of this in the am
12lb 2 row
1lb chocolate malt
12 oz carafa I
8 oz crystal 20
2 oz lb black patent
1lb light brown sugar
6oz cocoa powder
1.5oz cascade @ 8.5aa @60 mins
48oz stir-plated(new word??), dual incremented 1056
mash at 1.33 qt/lb @ 153 for 65 minutes
@75% eff = og est of 1.081
color 40.9smr
ibu 30.9
just saw this come back to life and realized i never posted results. i never added coffeee/espresso and kept it an imperial chocolate stout. it scored a composite 38 at a comp way back in early spring. i called it a triple chocolate imperial stout. the carafa I i used was the "special" debittered version, close enough to call chocolate in my book, so that's the 3rd chocolate notation came from. i fermented this around 65-66 and for a big 9+% abv, there was no alcohol noticeable, even after 8 weeks.