AG #21 Chocolate Stout V2

[joeskidmore]

Hey guys, hopefully going to be brewing the newest iteration of my chocolate stout, this time without the addition of the cocoa powder just to see what difference it makes.

Would love some feedback on the recipe design.

Code: Select all

Recipe Specifications
--------------------------
Boil Size: 27.80 l
Post Boil Volume: 24.96 l
Batch Size (fermenter): 26.00 l   
Bottling Volume: 25.00 l
Estimated OG: 1.062 SG
Estimated Color: 61.4 EBC
Estimated IBU: 32.5 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 67.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6200.00 g             Pale Malt, Maris Otter (4.4 EBC)         Grain         1        77.5 %        
500.00 g              Caramel/Crystal Malt - 60L (100.0 EBC)   Grain         2        6.3 %         
400.00 g              Caramel/Crystal Malt - 80L (140.0 EBC)   Grain         3        5.0 %         
300.00 g              Caramel/Crystal Malt -120L (200.0 EBC)   Grain         4        3.8 %         
300.00 g              Oats, Flaked (2.0 EBC)                   Grain         5        3.8 %         
200.00 g              Chocolate Malt (1060.0 EBC)              Grain         6        2.5 %         
100.00 g              Roasted Barley (1300.0 EBC)              Grain         7        1.3 %         
100.00 g              Fuggles [3.20 %] - Boil 60.0 min         Hop           8        25.0 IBUs     
10.00 g               Irish Moss (Boil 15.0 mins)              Fining        9        -             
50.00 g               Goldings, East Kent [3.44 %] - Boil 10.0 Hop           10       4.9 IBUs      
50.00 g               Goldings, East Kent [3.44 %] - Boil 5.0  Hop           11       2.7 IBUs      
1.0 pkg               Ringwood Ale (Wyeast Labs #1187) [124.21 Yeast         12       -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 8000.00 g
----------------------------
Name                 Description                             Step Temperat Step Time     
Mash In              Add 20.00 l of water at 76.0 C          68.9 C        90 min        

Sparge: Batch sparge with 2 steps (2.29l, 14.27l) of 75.6 C water

Cheers!
- Joe

[joeskidmore]

Sorry to bump this thread. I brewed this yesterday and the first runnings tasted OK, but not fantastic - post boil was similar. I ended up pitching Wyeast London Ale III instead of the Ringwood as it was fresher and I wanted a higher viability.

[Jim]

Only time will tell! You've put a lot of crystal malt in there - could end up being quite sweet given the relatively low hopping rate.

I have absolutely no idea what difference cocoa powder will make!

[LeeH]

If you only pitched the smack pack you massively under pitched.

[joeskidmore]

If you only pitched the smack pack you massively under pitched.

Agreed. I am in the process of building a stir plate to improve my pitching rates.

[Deebee]

I would use light and dark chocolate malt and a good dose of cocao nibs. Nibs last 20