Hershey Squirts

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Hershey Squirts		Style:	Sweet Stout
Type:	All grain		Size:	5.5 gallons
Color:	99 HCU (~35 SRM)		Bitterness:	17 IBU
OG:	1.050		FG:	1.016
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Tap water with 1 TBS 5.2 stabilizer and 1 tsp gypsum stirred into the mash.
Grain:	7 lb. British pale 6 oz. British chocolate 6 oz. British black patent 10 oz. Flaked oats
Mash:	80% efficiency
	Mash grains at 153F for 1 hour using 1.3 quarts per pound. Raise temp to 160F and hold for 10 minutes. Sparge with 170F water until 7 gallons is attained.
Boil:	60 minutes	SG 1.039	7 gallons
	12 oz. Molasses 4 oz. Lactose 4 oz. Cocoa Powder
	1 tsp rehydrated Irish Moss last 15 minutes. Add Molasses and 2 oz Hershey's cocoa last 5 minutes.
Hops:	1 oz. Willamette (5% AA, 60 min.)
Yeast:	White Labs 023 (Burton Ale) in a 1 quart stir plate starter made 1 or 2 days prior to brew day.
Log:	Primary for 7-10 days at 68F. Secondary 7-14 days at 68F. Rack to keg adding homemade chocolate extract (1 cup vodka with 2 oz Hershey's cocoa powder made on brew day)
Carbonation:	Keg and force carbonate at 20psi with 75% nitrogen 25% CO2 blend.
Tasting:	Yum.

Recipe posted 01/25/10.