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Choco Stout
Another attempt at something the little lady wants. The higher amount of Crystal malt and the use of Wheat are to offset the bitterness of the unsweetened chocolate, according to Papazian of whom I used as a guide.
| Brewer: | JoeBob Brewing | Email: | JoeBob@JoeBobInc.com | |||||
| Beer: | Choco Stout | Style: | Sweet Stout | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.066 | FG: | 1.016 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | 1tsp Gypsum added to softened Artesian Tap water | |||||||
| Grain: | 6 lb. British pale 1 lb. Wheat malt 1 lb. American chocolate .5 lb. American black patent 2 lb. American crystal 90L |
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| Mash: | 58% efficiency | |||||||
| Added Grains to 8qts water @ 150°F, stabilized @ 130°F for 30min Added 6.5qts boiling water, stabilized @ 150°F for 60min Raised to 168°F then sparged w/ 3gl water @ 170°F |
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| Boil: | 90 minutes | SG 1.047 | 7 gallons | |||||
| 3 lb. .3 oz. Light malt extract | ||||||||
| Boiled 90min w/ LME, bittering hops, gypsum and 8oz Baker's unsweetened chocolate @ 15min remaining added Flavor hops & 1 tablet Whirlfloc |
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| Hops: | 1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) |
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| Yeast: | Pitched WLP004 Irish Ale Yeast @ 75°F | |||||||
| Log: | 9/6/07 - Pitched Yeast 9/12/07 - Racked to secondary 9/25/07 - Bottled w/ 7oz of Muntons Kreamry Mix |
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| Carbonation: | 7oz bag of Muntons Kreamry mix, used it for the last stout and made for good head retention. | |||||||
| Tasting: | Taste @ bottling was good yet a bit bitter, will settle w/ conditioning. | |||||||
Recipe posted 09/26/07.
