Recipe: BarleyWater's Dark Chocolate Stout
Brewer: DeMerchant
Style: Sweet Stout
TYPE: All Grain
Recipe Specifications
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Batch Size (fermenter): 20 l
Estimated OG: 1.056 SG (plus ~0.009 for lactose)
Estimated Color: 78.4 SRM
Estimated IBU: 32.7 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
1.93 kg - Pale Malt, Maris Otter
1.45 kg - Pale Malt (2 Row) US (just what I had leftover)
0.51 kg - Quick Oats
0.44 kg - Caramel/Crystal Malt - 40L
0.30 kg - Chocolate Malt
0.30 kg - Pale Chocolate Malt
0.23 kg - Roasted Barley
56 g - Tettnang - Boil 60 min
0.23 kg - Lactose - Boil 10 min
0.23 kg - Cacoa Powder - Boil 10 min
1 ea - Whirlfloc Tablet - Boil 10 min
1 pkg - SafAle English Ale (S-04)
Mash Schedule (BIAB):
Mash In - 24l of water at 154f for 60min
Mash Out - Heat to 170f for 10min
Rinse - 4l of water at 185f
Boil - 60min
Notes:
I'm going to split the batch when I move to the secondary. Batch A - 2.7oz cocoa nib & 1 vanilla bean socked in vodka; Batch B - 2.7oz cocoa, 1 vanilla bean, 1oz allspice, 2oz cinnamon sticks & 1oz dried red peppers socked in vodka (I may also add a pepper when I bottle). I'm also going to add some chocolate extract at bottling - we'll see how much at the time but the recipe I'm basing this off of calls for 0.6oz.
Here's a pic of the wort in the carboy. It has a DENSE layer of krausen (which looks like it may be largely cocoa). The wort itself is so thick the beer looks like it's in suspended animation - I'm actually concerned about getting a good fermentation (it's been really slow to this point) but I realize I just need to RAHAHB.
(http://s22.postimg.org/lvxs3qbdp/IMG_0989.jpg) (http://postimg.org/image/lvxs3qbdp/)
Moved this into the secondary last night. FG was high (1.030 - OG was high as well 1.076). Beersmith SUCKS at dealing with lactose though. My last sweet stout finished around 1.030 as well, the ABV is reasonably high, and it is a chocolate stout so the sweetness is fine - anyway it'll get a couple weeks in secondary to maybe drop a final few points but I doubt I'll bother repitching or anything. I think going forward I'll hold off my lactose addition until at least the secondary, and probably prior to bottling.
Did you keep the mash at 154, or did it get higher by any chance?
Quote from: Two Wheeler on July 07, 2014, 10:11:51 AM
Did you keep the mash at 154, or did it get higher by any chance?
How dare you use information I shared privately regarding my poor brewing technique to question my technique on the forms!
But anyway... I figure the lactose adds about 0.010 to my OG and FG, so lets say I got down to 1.020 FG from 1.066 OG. To answer your question, while I aim for 154 I probably tend to run a little warmer; I add my grains at around 160, let it drop, and heat in an effort to stay at 154 or just above. I also mash out at 170 for 10min. All with BIAB technique. With that in mind finishing at 1.020 (plus lactose) is probably still a little higher than I would have expected and I am guessing that's due to high brew temp, but not much.
Edit: I went back and looked at my brew notes and my actual OG (with lactose) was 1.076, about 0.010 above my estimated.