Limited Release Homebrew -For a good reason
Posted: Sat Jul 12, 2014 4:53 pm
I don't normally brew high gravity beers, but last year I did a thick creamy imperial chocolate stout that turned out great, so I figured I may as well do it again with some slight modifications to make it even better 
The only reason I wouldn't do this every other month is it is 23 lbs of grain, plus hops, yeast, and chocolate nibs, this turns in at close to $60 to brew! I can live with paying this much for one special boozy tasty brew a year, then stick to the more session-able beers the rest of the time 
Just taking a whiff of the grains all mixed together smells great! I will be brewing this tomorrow, with the finished product hopefully being ready come winter time. Here is the recipe:
16 lb American - Pale 2-Row
2.5 lb American - Chocolate
2.25 lb British - Caramel / Crystal 60L
1.5 lb Flaked Barley
0.75 lb American - Roasted Barley
1.35 oz Chinook Pellet Boil 60 min
0.5 oz Willamette Pellet Boil 30 min
0.5 oz Willamette Pellet Boil 10 min
2 Packs US-05
Add 5 oz chocolate nibs and 3 oz chocolate powder to secondary
Mash temp - 156
Ferment at 65 degrees
The only reason I wouldn't do this every other month is it is 23 lbs of grain, plus hops, yeast, and chocolate nibs, this turns in at close to $60 to brew! I can live with paying this much for one special boozy tasty brew a year, then stick to the more session-able beers the rest of the time Just taking a whiff of the grains all mixed together smells great! I will be brewing this tomorrow, with the finished product hopefully being ready come winter time. Here is the recipe:16 lb American - Pale 2-Row
2.5 lb American - Chocolate
2.25 lb British - Caramel / Crystal 60L
1.5 lb Flaked Barley
0.75 lb American - Roasted Barley
1.35 oz Chinook Pellet Boil 60 min
0.5 oz Willamette Pellet Boil 30 min
0.5 oz Willamette Pellet Boil 10 min
2 Packs US-05
Add 5 oz chocolate nibs and 3 oz chocolate powder to secondary
Mash temp - 156
Ferment at 65 degrees
