 |
American Stout |
10 Gal |
5.78% |
42.41 |
1.06 |
1.016 |
37.41°L |
All Grain |
765 |
Beer
1 |
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Title: Chocolate Empirical Stout |
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| Boil Size: 12 Gal |
Boil Time: 90 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: N/A |
Primary Temp: 67 ° F |
Priming Method: keg |
Priming Amount: N/A |
Creation Date: 10/11/2015 01:22 AM |
Notes: Chocolate Empirical Stout (BYO mag Oct 2015)
5 gal, all grain
OG: 1.060
FG: 1.016
IBU: 30
SRM: 45
ABV 6%
9 lbs 2 Row Pale Malt
1.25 lbs Briess Caramel Malt
1.25 lbs Crips Amber Malt
1.25 lbs Simpson Chocolate Malt
4.0 oz Cocoa Nibs (15 Minutes)
7 AAU Northern Brewer hop pellets (90 minutes) (1 oz/28 grams at 7% AA)
Yeast 1084 Irish Ale) or White Labs WLP 004 Irish Ale Yeast
Mash the grains at 154F with 16 quarts of hot water for 90 minutes. Run off and spare with water to collect 6 gallons of wort. Boil for 90 minutes, adding hops and cocoa nips at time indicated. Separate wort from the tub, cool to 65-70F, and pitch yeast (2L starter) Ferment 5-7 days, then rack to keg or bottle in usual manner. |
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