DRUNKEN DRAGON
BREWING COMPANY
Chocolate Lepus
STYLE: Russian Imperial Stout
ABV: 9.83 %
OG: 1.098
FG: 1.025
IBU: 26.9
All ABV and OGs approximate


Recipe for 4 gallons US

Malts:

Malt

Amount

Units

American Chocolate

0.5

lb

American Crystal 60L

1.25

lb

Belgian Special B

0.25

lb

Carafa II malt

0.5

lb

Flaked Barley

1

lb

Light Dry Malt Extract

3

lb

Marris Otter

9

lb

Hops:

Hop

Form

Amount

Units

Add

Minutes

Magnum

Pellet

.5

oz

Boil

60

Yeast:

Wyeast 1275 Thames Valley Ale

Miscellaneous Ingredients:

Ingredient

Amount

Units

Comments

Mash:

Step Type

Temp

Method

Time (min)

Directions

alpha

155.0 F

infusion

60

Mash in with 3.6 gallons US of water at 172.0 F



Notes:


Water choice: Zephyrhills

Carafa II malt actually preferred

Choco-"hopped" in secondary: 8 oz of cacao nibs and 2 vanilla beans soaked in vodka after start of fermentation. Obtained via Amazon. (http://www.amazon.com/Navitas-Naturals-Cacao-8-Ounce-Pouches/dp/B000OQ4A3S/ref=pd_sim_gro_1) and Penzeys

After choco hop: add Star Kay White Chocolate Extract (get 8oz bottle)

Ferment @ 66F.

(Note: Added +1lb DME)

Brew History:

Date

History

11/10/2012


OG: 1.094 FG: 1.017
NOTE: This was fermented with 4oz chocolate powder, however I did not like the flavor contribution of this.
Amount of extract used: 8 oz.
ABV: 10.11%

2/17/2013


OG: 1.091 FG: 1.020
NOTE: Next batch will drop Magnum from 1 to .5 oz
ABV: 9.32%

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(C) 2006 Chad Gould