Final
Batch size: 5.5 gallons
Est Original Gravity: 1.099 SG (@72% efficiency)
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 10.5 %
Bitterness: 78.6 IBUs
17 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 81.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 2 4.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.8 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.4 %
8.0 oz Pale Chocolate Malt (215.0 SRM) Grain 5 2.4 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 2.4 %
2.00 oz Magnum [14.00 %] – Boil 60.0 min Hop 8 61.7 IBUs
2.00 oz Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 9 16.9 IBUs
Yeast: Safale US-05 dry yeast (2X 11.5g fresh packages, see http://www.mrmalty.com/calc/
Mash at 151 deg F for one hour
Target Fermentation temperature 66 deg F
I’m just double-triple-quadruple checking on where we landed. Not re-opening the discussion but want to brew the correct thing. We opted to go with Ryan Naseman’s suggestion to up the pale chocolate to 1#?
I am with Ryan on this. I would like chocolate flavor forward. If nobody else has any tweaks I say we go with it.
I’m 99% sure we ended up with this recipe last year (splitting the chocolate into half pale, half regular). (the topic convo is confusing from last year).
I vote we split out the chocolate again this year. I’d even be in favor of upping the pale chocolate to 1lb (and keeping the 8oz regular chocolate). Try to pull more thick chocolate flavor forward.
2020 Recipe:
Batch size: 5.5 gallons
Est Original Gravity: 1.099 SG (@72% efficiency)
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 10.5 %
Bitterness: 78.6 IBUs
17 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 81.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 2 4.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.8 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 2.4 %
8.0 oz Pale Chocolate Malt (215.0 SRM) Grain 5 2.4 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 2.4 %
2.00 oz Magnum [14.00 %] – Boil 60.0 min Hop 8 61.7 IBUs
2.00 oz Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 9 16.9 IBUs
Yeast: Safale US-05 dry yeast (2X 11.5g fresh packages, see http://www.mrmalty.com/calc/calc.html#“)
Mash at 151 deg F for one hour
Target Fermentation temperature 66 deg F
2021 Recipe:
Batch size: 5.5 gallons
Est Original Gravity: 1.099 SG (@72% efficiency)
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 10.5 %
Bitterness: 78.6 IBUs
17 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 81.0 %
1 lbs Roasted Barley (300.0 SRM) Grain 2 4.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.8 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4 2.4 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.4 %
8.0 oz Special B Malt (180.0 SRM) Grain 7 2.4 %
2.00 oz Magnum [14.00 %] – Boil 60.0 min Hop 8 61.7 IBUs
2.00 oz Goldings, East Kent [5.00 %] – Boil 30.0 min Hop 9 16.9 IBUs
Yeast: Safale US-05 dry yeast (2X 11.5g fresh packages, see http://www.mrmalty.com/calc/calc.html#“)
Mash at 151 deg F for one hour
Target Fermentation temperature 66 deg F