Coco Arabia Stout

5/15/2015 10 gallons full grain

I'm aiming for a dry chocolaty stout that is smooth and easy to drink. 10 gallons. Half on Nitro. Half on CO2.

Amt              Grains
16 lbs           Castle Belgian Pale Malt(GR342)
2 lbs              Flaked Barley
1.5 lbs           Bairds Chocolate Malt(GR600)
1 lb               Simpsons Coffee Malt(GR630)
0.22 lbs         Black Patent Malt(GR610)
0.13 lbs         Black Prinz(GR692)
0.44 lbs         Castle Abbey Aromatic Malt(GR402)
0.43 lbs         Bairds Black Roasted Barley(GR620)
0.5 lbs           Great Western Crystal 60 (GR560)

Adjunct

1 lb               Dextrose

Yeast 

• Reused Belgian yeast (very little)

Mash

• 151F for 60 Mins
• Sparged @ 170 to produce 12.5 gallons
• OG 18 Brix or 1.074 (Target 8% ABV)
• FG 8. brix or 1.006
• ABV 9%

Boil

• 60 mins 3.25 oz of Magnum hops
• Tablet with 15 mins left

Cooled

• Cooled with coil to 92F and pitched yeast. Next monthly strong fermentation. House is at 67F.
• This fermented slow and steady for 3 weeks resulting is a very refresh dry drinkable stout. Probable the driest stout I've ever tasted. And at 9% this it dangerous since it so easy to drink. I would put this beer up against and german lager when it comes to a refreshing brew. 
• Naturally the Nitro version is creamier and the CO2 version has more flavour including a considerable bitterness.
• Great chocolate flavour and aroma. Coffee is faint. Extremely dry stout. More drinkable that a lager. As this ages the flavours are becoming more refined. I enjoyed the CO2 more than the nitro. Wonderful brew. 

Drinkability:   - 5

Taste:           - 4

Aroma:          - 5

Mouthfeel:     - 4

Coco Arabia Stout 10/24/2015.  (#2)

Recipe slightly changed from #1 due to missing GR620 Malt. 

• Bairds Chocolate Malt(GR600) replaced with Breis Chocolate. Lighter in mouthfeel I'm told.
• Black Prinz(GR692) 0.2 lbs (more than #1)
• Sparged to make 15 gallons
• Boiled down to make 11 gallons
• 1 tsp of yeast nutrients
• 2 whirlfloc tablets added
• Mashed at 152F
• WLP550 Yeast
• Oxygen added for 20 seconds
• 9 oz of Dextrose
• 2 lbs of brown sugar

Cooled to 95F with pitched yeast
OG 1.058 @ 95F, Calculated to be: 1.063 @ 60F
FG 1.015 @ 60F
ABV 6.3%

Comments 

Tasted wort from hydrometer and is had a wonderful surprising punch of chocolate and after flavor of brown sugar. Compared to #1 this is more chocolaty and smoother.