Editing Chocolate Stout

[[File:WifeCrack.png|600px]]

==Yield==
5 Gallons

==Ingredients==
* 0.5lbs (227g) Carapils (2.2 EBC / 1.4L)
* 0.25lbs (113g) Crystal Malt 10L (Caramel Pilsner / 25 EBC)
* 0.25lbs (113g) Crystal Malt 20L (Cara Red / 51 EBC)
* 2lbs (907g) flaked oats
* 1lbs (454g) chocolate malt
* 0.25lbs (113g) roasted barley
* 0.25lbs (113g) black malt
* Base Grain:
*#Option 1: extract
*#* 2lbs 2-Row
*#* 2lbs light DME
*#* 6.6lbs light LME
*#Option 2: all-grain
*#* 14.3lbs (6505g) 2-row
* 1.25oz (35g) cocoa nibs
* Small amount of vodka
* 2 AAU Willamette Hops (Tettnang?)
* 2 AAU Ahtanum Hops (Cascade?)
* 4 AAU Galena Hops (Brewer's Gold?)
* 6.5 AAU Summit Hops (Simcoe?)
* 5 tsp Yeast Nutrient
* Whirlfloc tablet
* 1 Safale US-05 yeast packet
* 1 Nottingham Ale yeast packet
* 150g Corn Sugar

==Instructions==
===Nibs===
# Crush nibs
# Roast at 350F (177C) for 10 minutes
#          325F (163C) for 5 minutes
#          300F (149C) for 5 minutes
#          275F (135C) for 5-10 minutes or until done.
# Add to glass container and cover with vodka
# Wait 1 week

===Mash===
# Get 12L water for extract / 28L water for BIAB to 150F (66C)
# Put bagged grains in the water and seep for 45 minutes
# Remove bag (don't squeeze, but let it drain)

===Boil===
# Add 4L water if extract
# Add DME if extract
# t+00:00 Start boiling 
# t+00:00 Add all Hops
# t+45:00 Add LME
# t+45:00 Add yeast nutrient
# t+45:00 Add whirlfloc
# t+60:00 Done
# Adjust water to 1.094 SG

===Ferment===
# Chill in ice bath to 66F (19C)
# Aerate and pitch US-04
# Add cocoa
# Ferment ~1 week, until US-04 winds down
# Pitch Nottingham
# Ferment ~2 weeks
# Use priming sugar
# Bottle condition for 8-10 weeks

==Measurements==
* 1.094 OG (1.090 actual)
* 1.022 FG (1.024 actual)
* 9.6% ABV (10.35% via alt. calc)
* 5 gal (4.2 actual)

==References==
* Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout