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Double Chocolate Summer Stout

Brewer: Alex Baillieul Email: abaillieul@gmail.com
Beer: Double Chocolate Summer Stout Style: Oatmeal Stout
Type: All grain Size: 5 gallons
Color:
117 HCU (~39 SRM)
Bitterness: 35 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.7% v/v (4.5% w/w)
Water: Columbus, OH Tap water
Grain: 1 lb. British chocolate
1 lb. Rolled oats
9 lb. American 6-row
1 lb. American crystal 90L
Mash: 65% efficiency
60 minutes at 152° F then 30 minutes at 157° F
Boil: 60 minutes SG 1.045 6 gallons
Three ounces baker's choclate and irish moss in boil 15 minutes from end.
Hops: 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
1 oz. Hallertauer Hersbrucker (5% AA, 30 min.)
1 oz. Saaz (aroma)
Yeast: White Labs Edinburgh Ale Yeast
Carbonation: 1.8 volumes Corn Sugar: 2.56 oz. for 5 gallons @ 69°F

Recipe posted 10/04/04.