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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.