Rogue Chocolate Stout

[Skankin]

I added this to the database. It's supposedly from a Zymurgy mag.

http://www.beertools.com/html/recipe.php?view=4874

11 lbs. American 2-row
.5 lbs. American Caramel 120°L
.5 lbs. American Chocolate Malt
.5 lbs. Oats Raw
3 oz. Roasted Barley
1 oz. Cascade (Pellets, 5 %AA) boiled 90 min.
1 oz. Cascade (Pellets, 5 %AA) boiled 60 min.
1 oz. Cascade (Pellets, 5 %AA) boiled 30 min.
1 oz. Cascade (Pellets, 5 %AA) boiled 0 min.

Yeast : BrewTek CL-50 California Pub Brewery Ale info

1.5 oz chocolate extract (added to secondary)

The colour seems way too light though:
Color 22.82 °SRM [Style: 30.00 - 40.00 °SRM; Compliance: 28 %]

I've also seen recipes with 1# of each of the specialty malts, which seems more reasonable.

[BillyBock]

I'd leave the recipe as is. It has a good amount of specialty amounts as it is. Remember the wort will darken during the boil--especially if you have an extended boil (90 to 120 min.) The color estimator formulas I've seen before usually work on weighted averages based on grain composition and grain color--they don't take into effect the darkening from caramelization during the boil.

v/r
Bill

[Skankin]

Based on other chocolate stout recipes, I'm thinking:

2 kg. American 2-row
.5 kg. American Caramel 120°L
.6 kg. American Chocolate Malt
0.1 kg. Roasted Barley
2 kg. American Vienna
.25 kg. Muntons Dry Wheat
.25 kg. Oats Flaked
28 g. Cascade (Pellets, 5.50 %AA) boiled 60 min.
28 g. Cascade (Pellets, 5.50 %AA) boiled 30 min.
1.5 ounces chocolate extract (not included in calculations)
.1 kilograms Lactose (not included in calculations)
Yeast : White Labs WLP002 English Ale

Resulting in the final specs:

Original Gravity 1.056
Terminal Gravity 1.018
Color 31.07 °SRM (chocolate/coffee colour).
Bitterness 35.3 IBU
Alcohol (%volume) 5.0 %

Which is actually 100% compliant with the sweet, oatmeal and american stout categories!

Tasty session beer?

I might add some cold brewed coffee to make it a Mocha Stout.