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Chocolate Stout
| Brewer: | Neb Skram | Email: | nebskram@hotmail.com | |||||
| Beer: | Chocolate Stout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.053 | FG: | 1.016 | |||||
| Alcohol: | 4.8% v/v (3.8% w/w) | |||||||
| Grain: | 1 lb. 8 oz. British crystal 50-60L 1 lb. 8 oz. British chocolate 8 oz. British black patent |
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| Steep: | Place Crystal, Black Patent and Chocolate malt in bag. Heat 1 Gal to 160°. Hold for 40 minutes. Sparge with 1 gal. water at 170°. | |||||||
| Boil: | 60 minutes | SG 1.146 | 2 gallons | |||||
| 3 lb. Dark malt extract 3 lb. Light dry malt extract 2 oz. Bakers chocolate 0.55 lb. Lactose Sugar |
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| Hops: | 2 oz. Kent Goldings (5.7% AA, 60 min.) 1.25 oz. Fuggles (4.0% AA, 30 min.) 2 oz. Pure Vanilla Extract (aroma) |
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| Yeast: | WLP005 | |||||||
| Log: | Ferment at 65-70°F for 3 to 7 days. Rack to secondary fermenter 10 to 14 days. Bottle with 3.75 oz of corn sugar. age for 60 days | |||||||
Recipe posted 03/22/09.
