 |
 |
 |
 |
 |
 |
 |
Chocolate Soup (Stout)
A soup approach to brewing. Throwing all conventions out the window and mixing what feels right, smells right, and tastes right (to me).
| Brewer: | William Carl Russum | Email: | wrussum@wyko.com | |||||
| Beer: | Chocolate Soup (Stout) | Style: | Foreign-Style Stout | |||||
| Type: | All grain | Size: | 77.7 gallons | |||||
| Color: |
|
Bitterness: | 71 IBU | |||||
| OG: | 1.068 | FG: | 1.014 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Water: | Filtering southern Arizona mountain well water. | |||||||
| Grain: | 110 lb. British lager 7.90 lb. American victory 3.93 lb. American crystal 20L 1.57 lb. British crystal 70-80L 20.4 lb. British chocolate 3.14 lb. Flaked barley 6.71 lb. British Munich |
|||||||
| Mash: | 93% efficiency | |||||||
| 124-130F Protein rest for 45 min. Slowly heat, at 0.4 degrees F/min, until sparge temp of 168 is hit. | ||||||||
| Boil: | 120 minutes | SG 1.053 | 100 gallons | |||||
| Powdered Irish Moss @ 30 min from end of boil. | ||||||||
| Hops: | 830g Chinook (12% AA, 30 min.) 320g Kent Goldings (5% AA, 15 min.) 220g Perle (8% AA, 15 min.) |
|||||||
| Yeast: | California Ale Yeast WLP001 10th generation. | |||||||
| Log: | Brewed 2000/08/26 | |||||||
| Carbonation: | tbd | |||||||
| Tasting: | tbd | |||||||
Recipe posted 08/28/00.
