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Recipe: Stone 12TH Anniversary Bitter Chocolate Oatmeal Stout
TYPE: All Grain
Style: Imperial Stout
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 59.4 SRM SRM RANGE: 30.0-40.0 SRM
IBU: 51.4 IBUs Tinseth IBU RANGE: 50.0-90.0 IBUs
OG: 1.095 SG OG RANGE: 1.075-1.115 SG
FG: 1.024 SG FG RANGE: 1.018-1.030 SG
BU:GU: 0.540 Calories: 308.2 kcal/12oz Est ABV: 9.5 %
EE%: 65.00 % Batch: 5.00 gal Boil: 6.86 gal BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------
Delicious!

Total Grain Weight: 20 lbs 9.8 oz Total Hops: 1.86 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
14 lbs 6.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.0 %
1 lbs 15.9 oz Oats, Flaked (1.0 SRM) Grain 2 9.7 %
1 lbs 8.6 oz Chocolate Malt (450.0 SRM) Grain 3 7.5 %
14.9 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 4.5 %
14.4 oz Black (Patent) Malt (500.0 SRM) Grain 5 4.4 %
13.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 4.0 %


Name Description Step Temperat Step Time
Saccharification Add 33.46 qt of water at 165.8 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Remove grains, and prepare to boil wort

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.076 SG Est OG: 1.095 SG
Amt Name Type # %/IBU
1.01 oz Galena [12.50 %] - Boil 90.0 min Hop 7 36.6 IBUs
0.85 oz Ahtanum [6.00 %] - Boil 90.0 min Hop 8 14.8 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 9 -


---FERM PROCESS-----------------------------
Primary Start: 12/10/2012 - 4.00 Days at 67.0 F
Secondary Start: 16/10/2012 - 10.00 Days at 67.0 F
Style Carb Range: 1.80-2.60 Vols
Bottling Date: 26/10/2012 with 2.3 Volumes CO2:
---NOTES------------------------------------
Add 3.25 ounces of Cacao nibs (crushed) at 90min.

Bottled this one today. It is jet black and quite "thick". Cacao flavor came through nicely. FG was higher than I expected at 1040. I was hoping it would be down around 1030. Looking forward to drinking this one.

Have you cracked any bottles of this yet, TJ? Did you hit your 1.095 OG?

chalmers wrote:Have you cracked any bottles of this yet, TJ? Did you hit your 1.095 OG?

same and.. what yeast did you use? English Ale?

I have cracked a couple to "check" the carbonation levels.
The BJCP folks had a tast of it at our first meeting. It was still quite "still".

OG was 1.090, FG was between 1.030 - 1.040.

Next time round, I think I would use less chocolate/black patent. And probably use some LME to get it down to a reasonable amount of grain. 20+lbs was a bit much to do as a BIAB.

I used s-05. I think the recipe specified 1056.

If anyone would like a bottle/sample I can send it to the meeting on Tuesday (If I can't make it).

Trevor