#29 Dr. Scott Choconut Chocolate Stout
| Selected Style and BJCP Guidelines |
| Min SG: | 0.000 | Max SG: | 0.000 | Gravity in SG |
| Min IBU: | 0 | Max IBU: | 0 | |
| Min Color: | 0.0 | Max Color: | 0.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 13.00 US gals | Post-Boil Wort Volume: | 10.50 US gals |
| Pre-Ferment Batch Volume: | 10.50 US gals | ||
| Expected Pre-Boil Gravity: | 1.039 SG | Expected OG: | 1.049 SG |
| Expected FG: | 1.011 SG | ||
| Expected ABV: | 4.9 % | Expected ABW: | 3.9 % |
| Expected IBU: | 40.3 | Expected Color: | 27.7 SRM |
| Mash Efficiency: | 71.0 % | Approx Color: | |
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| US Pale Ale Malt | 15.25 lbs | 75.3 % | In Mash/Steeped |
| US Flaked Oats | 1.75 lbs | 8.6 % | In Mash/Steeped |
| US Munich 10L Malt | 1.00 lbs | 4.9 % | In Mash/Steeped |
| US Roasted Barley | 1.00 lbs | 4.9 % | In Mash/Steeped |
| US Chocolate Malt | 1.00 lbs | 4.9 % | In Mash/Steeped |
| Belgian Special B | 0.25 lbs | 1.2 % | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | Form | When |
| US Galena | 11.8 | 1.0 oz | Pelletized Hops | All Of Boil |
| US Magnum | 13.6 | 0.3 oz | Pelletized Hops | 60 Min From End |
| US Willamette | 4.9 | 1.8 oz | Pelletized Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 0.1 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Double Step Direct Heat |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 144 degF | 25 |
| Raise by direct heating to | 156 degF | 35 |
| Raise to and Mash out at | 165 degF | 10 |
| Recipe Notes |
| Qts Water per Lb Grain: 1.12; total qts: 22.76 Dough in 144 25 mins sacc rest 156 35 mins mash out 165 10 mins sparge temp 170 60 mins runnings stopped at 1.010 add coconut extract at bottling time: 3 drops/12oz bottle. 7.2 ml per 5 gal keg. |