Brew Fort Choco Orange Stout

1) Add 3.8gal (486 fl oz) water in a pot with 2 tsp burton salts

2) Steep grains for 45 mins @ 153F

3) Remove grains (3.55 gal remaining in pot)

4) Add Traditional Dark LME to pot (4.3gal in pot)

5) Bring to a low rolling boil (203f at 5000ft)

6) At 30 mins into the 60 min boil, add 2oz Kent Golding hops

7) At last 15 min of boil, add 1/2 whirlfloc tab and 1 oz orange peel

8) At the last 3 mins of boil, add 1oz comet/1oz galaxy hops

9) Sanitize fermenter/airlock

10) Add 10lbs of ice to fermenter bucket(1.2 gal water), Add wort to fermenter. (5 gal total with -.5 gal boil off in pot)

11) Add S-04 yeast when temp has dropped below 80F

12) Cap/Shake the hell out of fermenter.

13) Take gravity reading when ice has melted (target 1.076)

14) Ferment for one week at 72F. When bubbling has stopped in airlock, take gravity measurement (target 1.019)

15) Sanitize grain bag for cacao nibs, add cacao nibs to sanitized bag, add bag to secondary fermenter. (you can reuse the nylon grain steeping bag)

16) Rack beer from primary to secondary fermenter. Avoid sucking up turb from bottom of fermenter.

17) Age beer on nibs for 14 days

18) Rack to bottling bucket with 5oz dextrose, mix well.

19) Bottle and age bottles for 1 week at room temp to carbonate/condition

20) Chill and enjoy. Keep in fridge keep yeast dormant.