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Choco-Buzz Stout

Chocolate Stout with some Coffee added

Brewer: Rick Rogan Email: -
Beer: Choco-Buzz Stout Style: Foreign-Style Stout
Type: Extract w/grain Size: 5 gallons
Color:
703 HCU
Bitterness: 63 IBU
OG: 1.081 FG: 1.025
Alcohol: 7.2% v/v (5.6% w/w)
Water: Pennsylvania Spring Water
Grain: 8 oz. American crystal 60L
1 lb. 4 oz. American chocolate
5 lb. American black patent
1 lb. Roasted barley
Steep: Brought all grains to about 160°F & steeped for 50 minutes.
Boil: 60 minutes SG 1.067 6 gallons
7 lb. Light dry malt extract
Boiled approximately 6 oz. Nestle's Cocoa Powder & lots of Folger's coffee separately. Added to primary fermenter prior to adding wort.
Hops: 2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Willamette (5% AA, 15 min.)
Yeast: 1 vial White Labs #WLP008 East Coast Ale plus 1 pkg (11 grams) of Danstar Nottingham Dry yeast
Carbonation: 5 oz. Corn Sugar at bottling time

Recipe posted 11/12/05.