Chocolate Stout

I am typically not a big fan of adjuncts in beer, but I do love chocolate and I do love a good stout.  So I decided to combine the two and brew a chocolate stout for my winter beer.  I made a really great dry stout last winter.  I hit 83% efficiency again with a fly sparge but got a little too aggressive with a 7 gallon runoff and had to boil down an extra 15 minutes.  The 5 minute chocolate addition made the brewery smell wonderful.  I can't wait to sample this beer.


Grains                         Additions                                       Results
9# Marris Otter           1 oz Galena at 60 mins                 7 at 1046
12 oz choc malt          8 oz cocoa powder at 5 mins       5.5 at 1058
8 oz malto dextrin
4 oz C-40
2 oz roasted barley
2 oz black patent
 
mash at 150 for 1 hr
wyeast 1098-British Ale at 65 raised to 68

OG 1056, 5.6% ABV

Mosher's Ideal Stout
.172 Epsom Salt		Ca=57
.608 Baking Soda		SO4=44
.113 Canning Salt		Mg=13
.596 Calcium Chloride		Na=69
.025 Gypsum		Cl=128
RA=69		Carb=143
Cl/Sulfate 2.91		Hard=194
Very Malty		Alky=118

HOPS

I like Dale's Pale Ale.  It has just the right amount of hops to let you know you are drinking a hoppy beer but not too much to make you shudder.  It has a decent amount of ABV but not too much to make your throat burn.  It may just be the SNPA of the 2010's.  I made a Dale inspired beer for the first time and am excited to sample the results.  I hit 83% efficiency again with a fly sparge.  Loving my new counter-flow wort chiller as well.  It cut down my chill time significantly.  






Grain              Additions                                 Results

9# MO            1 NB at 60                               6.5 at 1062

3# Munich      1 cascade at 30                        5.4 at 1075

.75 c-40           Yeast fuel at 15                      

                        1 Columbus at 10                                  

                        .5 centennial at 0                                  

                                     

mash at 150    .5 centennial dry hop

2 vials WL Cali V at 66-68   og 1071      

Update 11/30-dry hopped and finished at 1020, a little high, but expected for Cali V.  Crash cooled it for 5 days and kegged.  It is pretty tasty and should round into form nicely in a few weeks.                            

Vista, CA Water Profile
Water Adjustments (tsp)	Ca=57
.854 Epsom Salt	SO4=136
.825 Baking Soda	Mg=22
.155 Canning Salt	Na=71
1.254 Gypsum	Cl=88
	Carb=147
	Hard=233
	Alk=122