Sexual Chocolate Stout

Oatmeal Stout BJCP 2008 – 13C

OG
1.050
FG
1.020
SRM
80.9
ABV
4.1%
IBU
32.6
Batch #
2006-22
Batch Size
5.25 gal
Brew Date
December 10, 2006
Tap Date
August 25, 2008
Cost
$26.50
BU/GU
0.65
ABW
3.1%
Kcal
169 12 oz
Real Extract
6.4° P
Attenuation
58.9% apparent
48.4% real

Fermentables

British Maris Otter Pale Malt
5.50 lbs|55%
Type
Grain
Origin
United Kingdom
Color
3.0 SRM
PPG
26.0
Info
Premium base malt for any beer. Good for pale ales.
55%
British Chocolate Malt
2.00 lbs|20%
Type
Grain
Origin
United Kingdom
Color
395.0-475.0 SRM
PPG
38.0
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
20%
British Roasted Barley
1.00 lbs|10%
Type
Grain
Origin
United Kingdom
Color
500.0 SRM
PPG
40.0
Info
Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.
10%
Flaked Oats
1.00 lbs|10%
Type
Grain
Origin
Varies
Color
1.0 SRM
PPG
2.0
Info
Adds body and creamy head. For stouts and oat ales.
10%
Flaked Wheat
0.50 lbs|5%
Type
Grain
Origin
Varies
Color
2.0 SRM
PPG
80.0
Info
Imparts a wheat flavor and hazy color. For wheat beers and Belgian white beers.
5%

Hops

1.00 oz
Kent Golding 5.5%
60 min Boil
1.00 oz
Fuggle 4.2%
30 min Boil

Non-Fermentables

1 tsp.
Gypsum Water Agent
Boil60 min
1/4 tsp.
Super Irish Moss Other
Boil15 min
2 ounces
Cocoa Powder Flavor
Secondary

Yeasts

1 pkg
Irish AleWLP004
White Labs

Mash Profile Infusion

Ideal Grain Temp
70°F
Ideal Tun Temp
120°F
Ideal Sparge Temp
168°F
Ideal PH
5.20

Mash Steps

Step 1
Dough In5 min
152°F
Step 2
Mash60 min
152°F
Step 3
Batch Sparge #115 min
168°F
Step 4
Batch Sparge #215 min
168°F

Fermentation and Aging

10 days
Primary
68°F
10 days
Secondary
68°F
28 days
Age
55°F

General Info

Formulated to be a great Oatmeal Stout with a good bit of flavor reminiscent of dark chocolate.

Procedure

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