Chocolate Stout

General

• OG 1.070
• FG
• IBU 27

Grain Bill

• 11.33 lb British 2-Row Malt
• 8 oz Crystal 60L
• 8 oz Crystal 120L
• 8 oz Torrified Wheat
• 8 oz Flaked Barley
• 8 oz Chocolate Malt
• 4 oz Roasted Barley
• 1 oz Black Patent Malt
• 1 lb Ghirardelli bittersweet chocolate baking bar - added at flameout

Water Treatment

• Sulfate 27 ppm
• 0.137 g/gal Gypsum
• Calcium 13.6 ppm
• Chloride 28 ppm
• pH = 5.4 Mash Water before dough-in

Mash Schedule

• 1.1 qts/lb
• Single infusion mash at 153°F for 60 minutes
• Sparged for 50 minutes
• Collected 6.5 gal

Hop Bill

• 1 oz East Kent Goldings 5.8%AA - 90 minutes - 21 IBU
• ½ oz Perle - 15 minutes - 6 IBU
• 1.5 g black peppercorns - 30 minutes

Yeast

• White Labs British Ale (005) from Heather Ale

Results Summary

• Volume collected after boil - 5.5 gallons
• O.G.
• F.G.
• Days in primary fermenter -
• Days in secondary fermenter -

Notes

1. Irish Moss - 15 minutes
2. Next Time: