JaCoobraCobraMonster
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- Oct 4, 2012
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OK so here it is 5 Gallon Batch 60min boil Imperial chocolate Stout Beer smith has estimated the ABV to be 9.6, i plan on using safale us05 yeast, do you think i can get away with one packet or should i use 2 or 1 with a starter? yeast suggestions welcomed also
14lbs us 2 row pale malt
8oz Choc malt
8oz black barley
4oz roasted barley
4oz caramel/crystal 120L
4oz caramel/crystal 40L
1lb molasses 60min boil
1oz Warrior hops 60min boil
1oz willamette hops 15mins
whirfloc tab 15mins
1oz willamette hops 5mins
So i have a some questions, i used beersmith to make this grain bill, so if any of the grains seem to repetitive, unnecessary or you think i should add or subtract something, i would appreciate the advice. Beer smith is telling me to mash in add 5 and 1/8 gallons of water at 163f then steep at 150f for 75mins. Is this right? i thought the standard was 60mins and i thought the steeping would be more around 154-157F and why also is it telling me 163F, am i suppose to let the grains dough in and protein rest at 163, is this where the extra 15mins is coming into play? I was thinking of adding half a chocolate bar at the last 5mins of the boil or cacao nibs in the secondary, i would like to get a nice subtle hint of choc taste to this stout. Thanks
14lbs us 2 row pale malt
8oz Choc malt
8oz black barley
4oz roasted barley
4oz caramel/crystal 120L
4oz caramel/crystal 40L
1lb molasses 60min boil
1oz Warrior hops 60min boil
1oz willamette hops 15mins
whirfloc tab 15mins
1oz willamette hops 5mins
So i have a some questions, i used beersmith to make this grain bill, so if any of the grains seem to repetitive, unnecessary or you think i should add or subtract something, i would appreciate the advice. Beer smith is telling me to mash in add 5 and 1/8 gallons of water at 163f then steep at 150f for 75mins. Is this right? i thought the standard was 60mins and i thought the steeping would be more around 154-157F and why also is it telling me 163F, am i suppose to let the grains dough in and protein rest at 163, is this where the extra 15mins is coming into play? I was thinking of adding half a chocolate bar at the last 5mins of the boil or cacao nibs in the secondary, i would like to get a nice subtle hint of choc taste to this stout. Thanks