The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Double delight stout

This is a chocolate and expresso stout.

Brewer: Steve Jensen Email: sugaree1@attbi.com
Beer: Double delight stout Style: Sweet Stout
Type: Partial mash Size: 5 gallons
Color:
151 HCU (~47 SRM)
Bitterness: 32 IBU
OG: 1.067 FG: 1.020
Alcohol: 6.0% v/v (4.7% w/w)
Water: Bottled spring water. irish moss at 15min left in boil
Grain: .5 lb. American crystal 90L
.5 lb. American chocolate
.5 lb. Roasted barley
Mash: 65% efficiency
2.5 gallons of water raised to 170° steeped for 30 min. Remove grains
Boil: 60 minutes SG 1.133 2.5 gallons
7 lb. Dark malt extract
1 lb. Light dry malt extract
Removed grains and brought to a boil. Added 1.5oz of hops and 1lb of Ghirardelli brown chocolate power ( add powder slowly or it will burn).Boil for 30 min add cascade hops. Boil for 15 min add Irish moss and 1/2 oz of hops.
Hops: 1.5 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
.50 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast: 1056 American ale
Log: Ferment for 7 days at ale temps. Then rack to secondary for 45 days at 60° or below.
Carbonation: 3/4 cup of priming sugar and one gallon of cooled expresso coffee. Condition for 4 weeks at 68 ° .

Recipe posted 01/26/03.