Imperial Stout Recipe - Oct 14 Split Batch Chocolate PB - Caramel Stout

Recipe Info

Recipe Image

Oct 14 Split Batch Chocolate PB - Caramel Stout

by on
All Grain
6.5 Gallon(s)
8.05 Gallon(s)
80 min
74%
PB volume was slightly hight...i thought obsorbtion of the PB powder would render a smaller batch. 3.35 gallons into pb stout and 3.15 gallons into choc stout. final PB volume into fermenter after obsorption was 6.25 gallons. Added 1.3 packs of Safale yeast to each bucket.

This recipe was cloned from August 30 Choc PB Stout -DUMPED-OXIDIZED.

Fermentables

71% - 2-Row - US
15.5
37
1
Mash
9% - Caramel/Crystal 80 - US
2
35
80
Mash
5% - Flaked Oats - US
1
37
1
Mash
11% - Chocolate - UK
2.5
34
425
Mash
3% - Flaked Barley - US
0.75
32
2
Mash

Hops

No hops in this recipe

Yeast

Fermentis Safale US-05
79%
Fermentis Safale US-05
79%
Fermentis Safale US-05
79%

Other Stuff

Dextrose
1.5
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Added 1.50 lbs of lactose at boil
2.
Added 6 oz Ghirardelli semi-sweet chocolate at boil
3.
Added 9 oz of PB2 at flameout

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oct 14 Split Batch Chocolate PB - Caramel Stout
Imperial Stout
  • 6.50 Gallons Liters Batch Size
  • 8.05 Gallons Liters Boil Size
  • 80  min Boil Time
  • 1.090 OG
  • 1.019 FG
  • 0.0 IBU (tinseth) Bitterness
  • 0.00 BG:GU
  • 55.8° SRM Color
  • 74% Efficiency
  • 9.2% ABV Alcohol
  • 312 per 12oz Calories
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