Chocolate Raspberry Chipotle Stout
Batch Size:
5.5 gal.
Brewed By: Adam Swavely
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
13
82.5
Flaked Oats
1
6.3
Chocolate
.75
4.8
Roasted Barley
.5
3.2
Crystal (120L)
.5
3.2
Total Weight
15.75
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
167.3°F
4.5 gal.
4.5 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Cascade - Pellet
5.75
1
90
22.5
Cascade - Pellet
5.75
0.5
50
10.0
Cascade - Pellet
5.75
0.5
25
7.3
Cascade - Pellet
5.75
1
Willamette - Pellet
5
1
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
39 SRM
1.066
6.8
77.3
1.32
FG
IBU
Calories
Target BV
1.015
39.8
290
(per 16 oz. Pint)
1.40
Target Beer Style Info. & Typical Ingredients
STOUT
Oatmeal Stout
SG Range: 1.048 to 1.065
FG Range: 1.010 to 1.018
IBU Range: 25 to 40
SRM Range: 22 to 40
Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast 1450 Denny's Favorite
Fermentaion Temp: 68°F
Add 2 oz of chocolate and raspberry flavoring last 3 mins of boil. Add 2-4 chipotle peppers to boil or 2ndary. Add 2 oz of chocolate and raspberry flavoring to 2ndary.