JordanThomas
Well-Known Member
Hey everyone,
I just threw this recipe together based on the stuff listed on Brooklyn Brewery's website for their Black Chocolate Stout. I searched around with a few results where people had looked, but no real recipes with feedback. I don't know of a yeast that attenuates from 21.7 plato (1.090) to 1.016 to acheive the 10% ABV. I'm hoping the brewinary geniuses of this forum would be able to assist. Here goes nothin':
Title: Brooklyn Black Chocolate Stout Clone
Author: JordanThomas
Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.5 gallons
Efficiency: 75%
STATS:
Original Gravity: 1.096
Final Gravity: 1.022
ABV (standard): 9.72%
IBU (rager): 56.05
SRM (morey): 40
FERMENTABLES:
13 lb - Pale 2-Row (65%)
2 lb - Caramel / Crystal 150L (10%)
1 lb - Wheat (5%)
1.5 lb - Chocolate (7.5%)
1.5 lb - Roasted Barley (7.5%)
0.5 lb - Black Barley (2.5%)
0.5 lb - Black Malt (2.5%)
HOPS:
1 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.5) for 30 min, Type: Pellet, Use: Boil
0.5 oz - Willamette (AA 4.5) for 5 min, Type: Pellet, Use: Boil
0.5 oz - Fuggles (AA 4.5) for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temperature: 57 F - 70 F
Thoughts? Ideas? Input?
I just threw this recipe together based on the stuff listed on Brooklyn Brewery's website for their Black Chocolate Stout. I searched around with a few results where people had looked, but no real recipes with feedback. I don't know of a yeast that attenuates from 21.7 plato (1.090) to 1.016 to acheive the 10% ABV. I'm hoping the brewinary geniuses of this forum would be able to assist. Here goes nothin':
Title: Brooklyn Black Chocolate Stout Clone
Author: JordanThomas
Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.5 gallons
Efficiency: 75%
STATS:
Original Gravity: 1.096
Final Gravity: 1.022
ABV (standard): 9.72%
IBU (rager): 56.05
SRM (morey): 40
FERMENTABLES:
13 lb - Pale 2-Row (65%)
2 lb - Caramel / Crystal 150L (10%)
1 lb - Wheat (5%)
1.5 lb - Chocolate (7.5%)
1.5 lb - Roasted Barley (7.5%)
0.5 lb - Black Barley (2.5%)
0.5 lb - Black Malt (2.5%)
HOPS:
1 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.5) for 30 min, Type: Pellet, Use: Boil
0.5 oz - Willamette (AA 4.5) for 5 min, Type: Pellet, Use: Boil
0.5 oz - Fuggles (AA 4.5) for 5 min, Type: Pellet, Use: Boil
MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temperature: 57 F - 70 F
Thoughts? Ideas? Input?