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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:
132 HCU (~43 SRM)
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.