Bitter Chocolate Oatmeal Stout

[TJ Brew]

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.

[TJ Brew]

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.

[chalmers]

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

[erslar00]

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?

[TJ Brew]

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