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Dbl Chocolate Stout

This is the second batch of a real strong chocloate stout. After about 2 months in th bottle, it "evaporated" in about 6 weeks :c)

Brewer: Whitehouse Email: -
Beer: Dbl Chocolate Stout Style: Sweet Stout
Type: Extract w/grain Size: 5.5 gallons
Color:
425 HCU
Bitterness: 49 IBU
OG: 1.082 FG: 1.020
Alcohol: 7.9% v/v (6.2% w/w)
Water: I use purified bottled water, as I am on a well.
Grain: 3 lb. American crystal 60L
1 lb. 8 oz. American chocolate
1 lb. 8 oz. American black patent
1 lb. 8 oz. Belgian chocolate
Steep: Steeped the grains in a bag for 40 minutes and sparged. 155 degrees. Really dark wort.
Boil: 60 minutes SG 1.128 3.5 gallons
9 lb. Amber malt extract
8 oz. Brown sugar
8 oz. unsweetened cocoa
2 oz. chocolate extract at bottling
I add 1 tsp gypsum and 1 tsp of Irish moss to clarify. I forgot the moss the first time I made this, but it was OK.
Hops: 1 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Northern Brewer (8.5% AA, 60 min.)
1.5 oz. Fuggles (4.75% AA, 30 min.)
1.5 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Chinook (aroma)
Yeast: I use two packages of English Ale yeast that I proof beforehand.
Log: In Better bottle for 8 days, then bottled. I think I will primary ferment in the bucket fermenter, and secondary ferment in the better bottle this time for another 8-10 days. THe first batch ahd A LOT of sediment.
Carbonation: I used corn sugar (4.25 oz) carbonated well.
Tasting: First batch was a bit harsh at bottling, but really smoothed out after bottle finishing for a month or two, the longer the better! Not enough bitterness, so I added the 60 minute hops this time.

Recipe posted 03/05/11.