Batch 63 Sweet Stout

3 gallon batch

Soak the following in 1/2 gallon cold water overnight in the fridge, whole not ground:
4-5/8 oz UK roast barley
5-1/8 oz Belgian debittered black
4 oz Belgian chocolate
Catch grist in strainer, add tea at beginning of boil
Cleaning out inventory of old roasted grains

Mash
3 lbs 13-5/8 oz Muntons Maris Otter (empty out sack)
1 lb dark german Munich
1 lb flaked wheat
12 oz mfb caramel 120
4 oz Belgian chocolate
1/8 tsp soda
1/4 tsp cacl

Mash at 150 df 30 mins pH 5.0
155 df 30 mins

TOG 1.060 into boil with roast tea

SRM (with tea) est 70

OG into boil (with tea) 1.057 (final runnings pot 1.034)

Boil 60 mins
60 mins 7 gr nugget 13.5% 20 IBUs
20 mins 14 gr glacier 5.0% 9 IBUs
15 mins 1/2 tsp Irish moss
10 mins 100 gr lactose

30 IBUs

OG into fermenter 1.062

Pitch with S-04 in 1/2 qt starter at 72 df, move to 60 df for primary.  2 days at 60, 4 at 63 df.

Rack to secondary 1/31/14, leave at 63 df.

FG 1.022 out of secondary.

Abv est 5.2%

Bottle 2/14/14 with 110 gr table sugar.  Yield 31@12oz, 372 oz.

Dark grains steeping cold