Very Big Moose Chocolate Imperial Stout.
ABV: 12.0 | IBU: 25 | SRM: 50
  • Brewdog
  • 01-01-2018

1  Mash

Mash stage: 1

Fermentables

Amount (gr)SRM
Pale Ale 1014.8
Weyermann Special III 165.0
Flaked Oats 63.5

Mashing scheme

Start temp. in °CDuration in min.
1 64 40.0

Mash stage: 2

Fermentables

Amount (gr)SRM
Pale Ale 1014.8
Weyermann Special III 165.0
Flaked Oats 63.5

Mashing scheme

Start temp. in °CDuration in min.
1 64 40.0

2  Boil

Boiling time: 75 min

HopsAmount (gr)Duration (min)Alpha acid
Chinook 4.13 70

3  Fermentation

Fermentation scheme

TemperatureEnd TemperatureDurationAdditions
PRIM (Airlock) 21 21 7.0 days
Wyeast 1056 - American Ale™ - 5gr
COND 21 21 0.0 days
SECND 14 14 14.0 days
Cocoa Nibs - 31.63gr for 5 days
Sodium Chloride - 2.2gr for 5 days
Cinnamon Powder - 0.28gr for 5 days
COND 5 5 2.0 days

Comments: