Group 1

Our beer style of choice began with a BJCP American Stout with a few adjunct additions. The malt bill contains only American malts with roasted barley and dark chocolate malts to contribute a bitter and roasty profile similar to that of dark chocolate. Following BJCP style guides for our SRM came in at 35.5 within the 30-40 SRM standard for style. Calculated ABV is slightly higher than BJCP guides but fits within gravity targets as well as our personal preferences for a large American stout. California ale yeast provides us with good attenuation and clean fermentation as well as being an American strain. Our hop selections were also both American hops. For bittering, magnum provided a high alpha content for bittering while a very late whirlpool addition of Sabro should provide the beer with a unique coconut characteristic. Water profile based around porter/dark ale recommendations. Two additional adjunct ingredients will be used, cocao nibs added during end of boil for sanitary purposes to give us complimentary chocolate profile with the malts. Vanilla bean addition after primary ferm resembles a slight sweet character and works well with the chocolate aromas and flavors from other ingredients.