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Devil's Double Chocolate Stout

Brewer: Donny V & Tony M Email: homebrew1014@gmail.com
Beer: Devil's Double Chocolate Stout Style: Sweet Stout
Type: Partial mash Size: 5.5 gallons
Color:
168 HCU
Bitterness: 21 IBU
OG: 1.058 FG: 1.017
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 4.5 lb. American 2-row
1 lb. Belgian chocolate
6 oz. British black patent
6 oz. Flaked barley
.75 lb. Rolled oats
Mash: 75% efficiency
Boil: 60 minutes SG 1.107 3 gallons
3 lb. Dark dry malt extract
1 lb. Lactose
Prepare yeast according to the package directions

Pour 3 gallons of spring water into a large SS pot. Heat to ~130 degrees F. Add 1 teaspoon gypsum to grain bill and pour into a nylon steeping bag. Steep for 30 minutes @130 degrees.

After 30 minutes, increase the heat to ~150 degrees F. Steep for 60 minutes. Remove grains, sparge with 1.5 gallons of ~150 degree water and pour the liquid back into the pot. Stir in the dry malt extract, lactose and 1 teaspoon of gypsum. Return to a boil add Fuggles hops set a timer for 60 minutes. When 15 minutes are left, add the Irish moss. When 10 minutes are left, add the Willamette hops.
Chill wort to 70 - 75 degrees as quickly as possible (wort chiller or ice bath)

Strain the wort into your fermenter (carboy) and add the yeast. Add water to reach the 5.5 gallon mark (should be about 1.5 gallons). Stir well, add an airlock and place in a cool dry place where the temperature remains below ~70 degrees. Ferment for 7 days.

Use a sterile siphon hose to transfer the beer to a secondary fermenter. Set in a place where the temperature is ~64 degrees, and ferment for 14 days, or until the specific gravity has dropped to 1.005 when tested using a hydrometer.

If Bottling
Sterilize your bottles for bottling. Pour the beer into a new sterile 5 gallon bucket and stir in the corn sugar until dissolved. Siphon into sterile bottles and cap. Let the beer prime in the bottle for at least 14 days in a place where the temperature stays below 70 degrees.

Hops: 2 oz. Fuggles (4.75% AA, 30 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: Wyeast Irish Ale Yeast
Carbonation: 2.4 volumes Keg: 15.3 psi @ 48°F

Recipe posted 08/28/12.