BrewBlog: Chocolate Dry Stout
Specifics
Reference
Style:
Brewer: Nathan Kanous
Brew Date: December 14, 2013
Yield: 6 gallons
Reference
Color (SRM/EBC):
31.9/62.8
Bitterness (Calc): 25.2 IBU (Rager)
Target OG: 1.036
Status: Primary
General Information
Method: All Grain

1 lb Brit Chocolate and 1 lb German Carafa III steeped in 4 qts RO water.   Drained, boiled and added to fermenter.

Mash calculations based upon remaining grains.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
5.80 pounds 74.4% of grist
0.75 pounds 9.6% of grist
0.50 pounds 6.4% of grist
0.50 pounds 6.4% of grist
0.25 pounds 3.2% of grist
7.80 pounds 100% of grist
Reference
Hops
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Amount: 50 ml
Procedure

Mash at 150 deg x 60 min.  Mashout at 168 deg F

2.125 Gal Mash - 0.5 gal Tap + 1.625 gal RO

3.4 Gal Sparge = 0.85 gal Tap + 2.55 gal RO

Fermentation
Primary: 7 days @ 70° F
Tasting Reviews
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