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Chocolate Imperial Oatmeal

There were 6 oz of Cocoa powder added at 20 minutes left in boil. The IBU calculator doesnt take the cocoa bitterness into account, its WAY over 38 according to my taste buds.
Used 6 lbs Maris Otter not British Munich. Black patent was really Belgian Coffee Malt.

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Beer: Chocolate Imperial Oatmeal Style: Imperial Stout
Type: All grain Size: 5.5 gallons
Color:
141 HCU (~44 SRM)
Bitterness: 38 IBU
OG: 1.088 FG: 1.024
Alcohol: 8.3% v/v (6.5% w/w)
Water: Cincinnati tap water,
Grain: 8.37 lb. British mild
6.28 lb. British Munich
0.78 lb. British crystal 50-60L
6.3 oz. British crystal 95-115L
0.59 lb. British chocolate
6.3 oz. British black patent
4.2 oz. Roasted barley
0.78 lb. Flaked oats
Mash: 75% efficiency
Single infusion at 152
Boil: 75 minutes SG 1.074 6.5 gallons
Irish Moss at 15 minutes
Hops: 3.09 oz. Willamette (4.6% AA, 60 min.)
0.51 oz. Kent Goldings (4.2% AA, 15 min.)
.5 oz. Kent Goldings (aroma)
Yeast: WLP004
Log: fermented at 65, primary 2 weeks and bottled with one cup of DME
Tasting: Chocolate knocked me over at bottling but after 2 months its smoooooooth and oh so good.

Recipe posted 05/01/08.