Here is the recipe. This is probably the best brew I've ever made (I've done quite a few, some of which have done quite well in competition). To me, the chocolate flavor the nibs give versus cocoa powder / extract / etc. is a little more and layered. It definitely has a big coffee bean component that is a bit roasty and nutty.
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Chocolate Stout[/size]
[size=+1]13-D Foreign Extra Stout[/size]
Author: Wonderbread23
Size: 6.48 gal
Efficiency: 77.0%
Attenuation: 76.0%
Calories: 235.18 kcal per 12.0 fl oz
Original Gravity: 1.070 (1.056 - 1.075)
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Terminal Gravity: 1.017 (1.010 - 1.018)
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Color: 27.94 (30.0 - 40.0)
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Alcohol: 7.05% (5.5% - 8.0%)
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Bitterness: 42.4 (30.0 - 70.0)
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Ingredients:[/size]
13 lb Maris Otter (Crisp)
8 oz Roasted Barley (Crisp)
10 oz Pale Chocolate (Crisp)
6 oz Chocolate (Crisp)
10 oz Dark Crystal (Simpson)
10 oz Medium Crystal (Simpson)
14 oz Wheat Flaked (Briess)
1 oz Fuggle (5.1%) -
added during boil, boiled 60 min
1 oz Styrian Goldings (5.2%) -
added during boil, boiled 60 min
1 oz Fuggle (5.1%) -
added during boil, boiled 30 min
1 oz Styrian Goldings (5.2%) -
added during boil, boiled 15 min
1 tsp Whirlfloc Tablets (Irish moss) -
added during boil, boiled 15 min
1.5 tsp Wyeast Nutrient -
added during boil, boiled 10 min
1 ea Fermentis US-05 Safale US-05
8 oz Theo Cacoa Nibs -
added dry to secondary fermenter
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Schedule:[/size]
Ambient Air: 72 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00
Dough In -
Liquor: 4.0 gal; Strike: 168.55 °F; Target: 153 °F
01:33:00
Saccharification Rest -
Rest: 90 min; Final: 145.4 °F
01:34:00
Mash Out -
Water: 2.75 gal; Temperature: 208.8 °F; Target: 168 °F
01:54:00
Batch Sparge -
First Sparge: 2.25 gal sparge @ 168 °F, 10 min; Second Sparge: 2.25 gal sparge @ 168 °F, 10 min; Total Runoff: 8.25 gal
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Notes[/size]
- Use 1200ml 1.040 starter stepped 1X w/ dry yeast
- Preheat MLT with 1 gallon boiling water for 5 minutes before adding grains.
- Start timer once hot breaks occurs.
- After cooling wort, whirlpool, let settle 60 minutes, and drain off sides.
- Aerate 2 minutes once in fermenter, pitch yeast and aerate an additional 2 minutes.
- Ferment primary 2 weeks @ 66* F.
- Secondary 2 weeks w/ nibs