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Double Chocolate Summer Stout
| Brewer: | Alex Baillieul | Email: | baillieul@cox.net | |||||
| Beer: | Double Chocolate Summer Stout | Style: | Imperial Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.057 | FG: | 1.001 | |||||
| Alcohol: | 7.2% v/v (5.7% w/w) | |||||||
| Water: | Charcol Filtered | |||||||
| Grain: | 1 lb. American crystal 60L 1 lb. British chocolate 1 lb. Rolled oats |
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| Steep: | 1/2 hour, 155°F | |||||||
| Boil: | 60 minutes | SG 1.114 | 2.5 gallons | |||||
| 5 lb. Amber dry malt extract | ||||||||
| Three ounces baker's choclate in boil with extract. Irish moss at 15 minutes out. | ||||||||
| Hops: | 2 oz. Hallertauer Hersbrucker (5% AA, 60 min.) 1 oz. Saaz (aroma) |
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| Yeast: | White Labs Edinburgh Ale Yeast | |||||||
| Carbonation: | 1.8 volumes | Corn Sugar: 2.56 oz. for 5 gallons @ 69°F | ||||||
Recipe posted 07/20/03.
