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Spice, Herb, or Vegetable Beer Imperial Double Chocolate Stout

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thewurzel

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Mar 31, 2008
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Location
Baltimore, MD
Recipe Type
All Grain
Yeast
WLP001
Yeast Starter
yes
Batch Size (Gallons)
5.5
Original Gravity
1080
Final Gravity
1028
Boiling Time (Minutes)
90
IBU
62.9
Color
36.6
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
21
Tasting Notes
This beer Has a great Bitersweet chocolate taste
Type: All Grain
Batch Size: 5.50 gal
Brewer: Julian Davis
Boil Size: 6.91 gal
Boil Time: 90 min Equipment:
Brew Pot (6+gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 42.0
Brewhouse Efficiency: 75.0
Taste Notes: Great Bitersweet dark chocolate taste

Ingredients

Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.3 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.3 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.3 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 6.3 %

1.50 oz Yakima Magnum [14.00%] (90 min) Hops 62.9 IBU

1.00 lb ghirardelli Unsweetend Cocoa Powder (Boil 16.0 min) Misc

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Beer Profile

Est Original Gravity: 1.078 SG
Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 8.0 % Actual Alcohol by Vol: 6.8 %
Bitterness: 62.9 IBU Calories: 373 cal/pint
Est Color: 36.3 SRM Color: Color

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 16.00 lb

Name Description Step Temp Step Time
Mash In Add 20.00 qt of water at 170.5 F 158.0 F 45 min
Mash Out Add 8.00 qt of water at 196.6 F 168.0 F 10 min

Sparge Water: 2.08 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Corn Sugar) Volumes of CO2: 2.4
Pressure/Weight: 2.1 oz Carbonation Used: 2.125
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

This beer went down real well at the local homebrew club
 

eschatz

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Location
Terre Haute, IN
Looks great to me. Anytime I use powder it's just a friggin mess though. Why only bittering hops?
 

maxbing

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Nov 26, 2008
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I just racked this to the Secondary after just over a week and it is still very chocolaty in color, Looks like chocolate milk. Will it stay like this or will the coco eventually fall out of suspension.

Thanks
Scott
 
OP
thewurzel

thewurzel

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Location
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The chocolate does settle out quite a bit.
There is always a good amount of sediment in primary as well as secondary I usually let sit in primary for 1 week then 3 weeks secondary and then keg. I am sure I will be as good in bottle.
Hope you enjoy.
 

updog

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this looks awesome! how long did it age? nevermind, found it! lol
 

DoubleDuse

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Aug 11, 2012
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Location
Largo
This looks awesome, gonna give it a go. What are ya'lls thoughts on adding some hazelnut coffee to the secondary or keg?
 

wolves63

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May 16, 2010
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This looks awesome, gonna give it a go. What are ya'lls thoughts on adding some hazelnut coffee to the secondary or keg?
Coffee would be great with this. Although flavored hazelnut I find personally unappealing. I would cold press an espresso bean or a strong highly roasted coffee just to make sure that it was able to break through and provide some flavor.
 

DoubleDuse

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Just finished this one up yesterday and I'm a little concerned. I took a pre-boil OG and it was at 1.070 which was close enough for me but then i took a post boil reading and it was at 1.092. Now there was a lot of sediment in this one after the boil form all the cocoa and hops but that' nuts. I'll take another when i rack it to a secondary and probably judge it off of my pre boil. But the good thing is that this beer taste and smells amazing!! Can't wait to add a espresso bean at secondary:mug:
 
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