Chocolate Achromatic Stout

ALL-GRAIN

This recipe from Neil Fisher, head brewer of Weldwerks Brewing Co. in Greeley, Colorado, is an imperial stout designed specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer featuring notes of bittersweet, dark, and milk chocolate.

Batch size: Brewhouse efficiency: OG: FG: IBUS: ABV:

1.105 1.030 45 10%

MALT/GRAIN BILL

15 lb (6.8 kg) 2-row malt 1 lb (454 g) chocolate malt 1 lb (454 g) pale chocolate malt 1 lb (454 g) Weyermann Chocolate Rye Malt 1 lb (454 g) Simpsons Double Roasted Crystal (DRC) Malt 12 oz (340 g) crystal malt 40L 12 oz (340 g) flaked oats 4 oz (113 g) roasted barley

HOPS SCHEDULE 1.5 oz (42 YEAST

5 gallons g) Magnum [10.5% AA] at White Labs WLP001 California Ale DIRECTIONS

(19 liters) 72%

first wort hop (FWH).

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes of CO2.