BrewBlog: Belgian Chocolate Stout
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1oz Belgian Cocoa @ 5 minutes  
1 Whirlfloc Tablet @ 15 minutes  
1oz Yeast Nutrient @ 5 minutes  
Reference
Hops
1.00 ounces
Pearle
8.00% @ 60 minutes
Type: Bittering
Use: Boil
8 AAUs
1.00 ounces Total Hop Weight 8 AAUs
Reference
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 1000 ml
Fermentation
Primary: 7 days @ 68° F
Secondary: 10 days @ 68° F
Tertiary: 0 days @ ° F
Age: 42 days @ 52° F
Tasting Reviews
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Zach's BrewBlogs
All Club BrewBlogs
Belgian Chocolate Sto... Dec 6, 2009
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1554 Clone #1 Aug 26, 2009
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Blackberry Melomel Apr 15, 2009
Quadrupel Wheat Wine Apr 7, 2009
Oatmeal Stout Apr 7, 2009
<< <  More  [1] 2 > >>
Zach's Brew Status
Blackberry MelomelConditioning
1554 Clone #1On Tap
Bavarian DopplebockOn Tap
House IPAOn Tap
Oatmeal StoutOn Tap
Quadrupel Wheat WineOn Tap
Belgian Chocolate Sto...Planned
Zach's Upcoming Brews
Belgian Stout - First... Sep 26, 2009
Belgian IPA Sep 26, 2009