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The Chocolate Stout Experiment Partial
Color
Stats
OG1.051
FG1.015
IBU26
ABV4.60 %
SRM50
BJCP Style
16B. Stout, Sweet Stout
Description
My first personal recipe. Please be gentle.
Submitted by BreezyBrooke on 12-Apr-2014

Recipe Details
Tasting Notes
Awards
Boil Volume 0.50 gallons
Boil Time 60 minutes
Batch Size 1.00 gallons
Yeast Safbrew T-58 (70% app. attenuation)
Primary Fermentation Glass, 14 days
Secondary Fermentation Glass, 14 days
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.035 1.051 1.066
FG 1.010 1.015 1.022
IBU 20 26 40
SRM 50 35+
ABV 3 4.60 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
40.5 % 0.75 Dark Dry Malt Extract 23.6 80.0
27.0 % 0.50 American Chocolate 30 min. Steep 10.9 350.0
10.8 % 0.20 Flaked Oats 30 min. Steep 5.0 2.2
10.8 % 0.20 Roasted Barley 30 min. Steep 4.4 450.0
10.8 % 0.20 Amber Dry Malt Extract 6.8 12.5
  1.85     50.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 0.25 Crystal Bittering Pellet 3.5 0.9 60 0.244 21.4
50.0 % 0.25 Crystal Flavor Pellet 3.5 0.9 10 0.052 4.6
  0.50               26.0
Miscellaneous Ingredients
Weight/Units Name Notes
.2 lb Lactose Added to boil
.5 oz Chocolate Extract Added before bottling (1 tbsp)
.7 oz Cane Sugar Priming Sugar (Approx 1.5 tbsp)
1/2 Vanilla Bean Added during rack to secondary