The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Beulah's Chocolate Stout

Brewer: Jim Mechtly Email: -
Beer: Beulah's Chocolate Stout Style: Sweet Stout
Type: Extract w/grain Size: 5.5 gallons
Color:
123 HCU (~41 SRM)
Bitterness: 26 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.3% w/w)
Water: up to 1 Tbsp Gypsum for water quality.
Grain: .75 lb. Belgian biscuit
1 lb. American chocolate
.25 lb. Roasted barley
Steep: Add grain to 1.5 gal water and bring to 155°. Preheat oven to 170°.
Place grain pot into oven and turn off heat. Steep 45 minutes in
oven (stir grains every 15 min). Remove and rinse with up to 1/2
gallon water.
Boil: 60 minutes SG 1.088 3.5 gallons
3.5 lb. Amber malt extract
3.3 lb. Dark malt extract
4 oz. Brown sugar
4 oz. Belgian candi sugar
Add up to 1 oz. malto-dextrin. Add 4 oz. Cocoa powder and Sugar
during the boil. Add a TSP Irish Moss with 15 minutes remaining.
Hops: 0.5 oz. Target (10% AA, 60 min.)
0.5 oz. Target (10% AA, 45 min.)
0.5 oz. Fuggles (4.5% AA, 30 min.)
0.25 oz. Fuggles (4.5% AA, 15 min.)
0.25 oz. Fuggles (aroma)
Yeast: I used Safale S-04 yeast. Or pick a Irish/English Ale yeast.

Recipe posted 12/13/08.