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Chelsea Square Chocolate Ale

Brewer: Colin Smith Email: cjsmith69@hotmail.com
Beer: Chelsea Square Chocolate Ale Style: English Brown
Type: Partial mash Size: 24 liters
Color:
91 HCU (~33 SRM)
Bitterness: 10 IBU
OG: 1.052 FG: 1.020
Alcohol: 4.2% v/v (3.3% w/w)
Grain: 1000g German Vienna
500g British chocolate
1000g American crystal 10L
1000g British pale
Mash: 75% efficiency
Steep @ 120*F for 30 min
Mash @ 140*F for 30 min
Mash @ 160*F for 30 min
mash out @ 170*F
Boil: 60 minutes SG 1.105 12 liters
1.49kg Light malt extract
add 1 tbsp irish moss @ start of boil
add 1/2 cup cocoa @ 30 minutes remaining in boil
add 1 litre chocolate syrup @ 15 minutes remaining in boil
add .5 litre chocolate syrup @ end of boil, before crashing
Hops: .5 oz. Fuggles (4.75% AA, 60 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
.5 oz. Northern Brewer (aroma)
Yeast: White Labs #WLP023 Burton Ale Yeast
Log: primary: 4 days @ 65°F
secondary: 3 days @ 65°F
Carbonation: 3.5 volumes Corn Sugar: 8.83 oz. for 24 liters @ 65°F

Recipe posted 09/20/00.