Mini Chocolate Stout (V)
Brewed 5.0 gallons on 2014-05-17
Preboil gravity: 1.042
Original gravity: 1.052
Final gravity: 1.017
ABV: 4.6%
Apparent Attenuation: 67.3%
Process notes
2014-06-08
Ferment ~65°, raised to 68° after two weeks. Kegged. more bitter than expected, a bit hot, slight chocolate aroma. Some hints of coffee.
Boil for 60 minutes
At 60 minutes
1 ounce of 12.4% Alpha Acid Magnum pellets
At 25 minutes
1 ounce of 4.6% Alpha Acid Tettnanger pellets
At 15 minutes
8 ounces of Lactose
At 5 minutes
0.5 ounces of 12.3% Alpha Acid Magnum pellets
At 3 minutes
8 ounces of Valrhona Grue De Cacao Cocoa Nibs
Mash
[76.71%] 7 pounds of Maris Otter (BairdsMalt)
[5.48%] 8 ounces of Flaked Wheat
[4.11%] 6 ounces of Flaked Oats (Briess)
[5.48%] 8 ounces of Chocolate Malt (Briess)
[2.74%] 4 ounces of Carafa Special II (Weyermann)
[2.74%] 4 ounces of Black Roasted Barley (Briess)
[2.74%] 4 ounces of CaraFoam (Weyermann)
Single infusion mash. Mashed with 3 gallons (1.52 quarts per pound) of tap water for 60 minutes. 7lb 14oz of grain was used in the mash. (155 degrees at end of mash)
Strike water temp: (0.2/1.52) * (154 - 70) + 154 = 165.0
Sparge
Sparged for 30 minutes with 4 gallons of 170° tap water.
Tasting notes (4.00/10; 3 ratings)
2014-06-27
[4/10] The last few tastings have been disappointing. There's been an odd musky aroma, not getting a lot of chocolate, although Jet gets it.
2014-07-11
[4/10] Way too many hops; definitely think that's why I'm getting the musty aroma+flavor. Made a coca extract with white rum + nibs and added to some glasses. This brought a strong coca aroma flavor that I would expect. Also wish I added real flaked oats since it needs the body/mouthfeel.
2014-08-10
[4/10] The woody hop flavor was too strong. It's mellowed out a bit recently and the chocolate came through and it wasn't too bad. I've been mixing this with the 7/19 Root Beer and it's been good. The mint and chocolate go well together. Next time, less hops and maybe some mint.