Farmhouse 1870

A great stout with chocolate flavor. One thing you need for this beer is Cacao Nibs, 2-3 oz. There was no section for "special" items on the recipe creation screen.This stout took 2nd place at the schooner homebrew championships in Racine WI in 2005. But with the feedback I got I am working on improving it more.

Brewer:	Jason Johnson		Email:	-
Beer:	Farmhouse 1870		Style:	American Chocolate Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	121 HCU (~40 SRM)		Bitterness:	23 IBU
OG:	1.064		FG:	1.015
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Use Filtered Water if possible but not required.
Grain:	.5 lb. American crystal 20L .5 lb. American chocolate
Steep:	Heat about 1 1/2 gallons of water to about 160 degrees then add grains and allow to steep for 30 min. Remove and and place grain bag in a strainer and rinse with 1 1/2 gallons of hot water. Then bring your boil volume up to about 3.5 gallons.
Boil:	60 min minutes	SG 1.092	3.5 gallons
	3.5 lb. Dark malt extract 4 lb. Dark dry malt extract
	Cacao Nibs are added with 1 min. left in the boil and allowed to steep while the wort cools.
Hops:	1 oz. Cluster (7% AA, 60 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (aroma)
Yeast:	Wyeast 1056
Log:	Ferment at cooler room temp. (just don't let it go into the 70's) and allow to ferment for 4-7 days and transfer to secondary. Let it settle out for about 10 days at least. Allow to age in the bottle for 4 weeks.
Carbonation:	3/4 cup corn sugar.
Tasting:	A sweeter stout than you would think, definite chocolate notes but could use more in my opinion. I have since dropped the Carmel malt and use 1lb of chocolate malt instead and add 3oz of Nibs to the wort to steep and 2 oz to the secondary. Some may want to bump up the hops addition as well, to maybe 1.5-2oz of cluster. I know I am Biased but this is the best stout I have had so far. A perfect after dinner stout.

Recipe posted 11/11/05.