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8004 - Chocolate Irish Stout

Brewer: Bill Elwell Email: homebrewer_99@yahoo.com
Beer: 8004 - Chocolate Irish Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5.25 gallons
Color:
124 HCU (~41 SRM)
Bitterness: 13 IBU
OG: 1.052 FG: 1.012
Alcohol: 5.1% v/v (4.0% w/w)
Water: My practice is to place 4 gals of PUR filtered tap water in the freezer for 4-5 hours prior to brewing to get icy cold and use as top off water.
Grain: 8 oz. Pale Malt
12 oz. Chocolate
4 oz. Black Patent
4 oz. Roasted Barley
Steep: Crush grains and steep in 1 gal of water at 160F for 40 minutes. Sparge grains with same amount and temp of steep water. Boil quantity is 2 gals.
Boil: 60 minutes SG 1.135 2 gallons
5 lb. 8 oz. Extra Light DME
3 tsp Irish Moss
1 tsp Gypsum
3 tsp Yeast Nutrient
Hops: 1.65 oz. Kent Goldings (4.6% AA, 60 min.)
Yeast: Yeast was 2 vials of WLP004 Irish Ale yeast (washed from #7034).
Log: BREW DATE: 21 Jan 08

Crush grains and steep in 1 gal of water at 160F for 40 minutes. Sparge grains with same amount and temp of steep water. Boil quantity is 2 gals.

At boil add:

8 oz XLDME, KEG hops, gypsum and yeast nutrient.

Boil 30 mins.

Add Irish Moss.

Boil 15 mins and remove from heat.

Add 5 lbs XLDME and Fuggles hops. Steep for 15 mins.

Sparge wort on way to primary. Top off to 5.25 gals.

TEMP: 58F
OG: 1.056 (14)
FG: 1.012

14 Feb 08: Temp: 66F / Gravity: 1.012. Tastes great, smooth. Ready to keg. Make this again, but reduce the Chocolate malt to 10 oz and add 2 oz Roasted Barley.

Carbonation: 18 Feb 08: Kegged. Shook keg for 5 mins at 30psi.
Tasting: 10 Apr 08: Tastes pretty good. Pours with a great head, but slowly subsides. Little head retention.

12 Apr 08: Same notes.

19 Apr 08: Granddaughter and boyfriend visited for a week. This keg is almost gone. It still tastes great. I think I will add some wheat for head retention in next batch.

Recipe posted 04/19/08.