Real Chocolate Stout
(Extract) 5 Gallons
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This Homebrew Recipe was added by
Mike Subjin on August 22, 1998 at 12:56:49:

Brewing Method: Extract
Yeast: 2 pkg. Danstar-Nottingham
Yeast Starter: none
Batch Size: 5 Gallons
Original Gravity: ~1.068
Final Gravity: ~1.013
Alcohol Content: 7 %
Total Grains: 1/2 lb. crystal, black, and chocolate malt
Color:
Extract Efficiency: ? %
Hop IBU's: 35-50
Boiling Time: 70 minutes
Primary Fermentation: 21 days 70'F
Secondary Fermentation: 21 days
Additional Fermentation: 14 days in bottles, then stuck them in the frig.

Grain Bill:

3 lb. (muntons) plain light extract
4 lb. (muntons) dark extract
1/2 lb. dark brown sugar
1/2 lb. bitter sweet non-dairy chocolate
6 tsp gypsum
2 tsp. irish moss

Hop Bill:

3oz fuggles-boiling 45 minutes.
1oz ultra- finishing 5 minutes.

Mash Schedule:

let all the grains steep until rolling boil starts, around 15 minutes, then remove and add the fuggles.

Brewers Notes:

i found the non-dairy chocolate at a local health food store. real hop heads may want to increase the hop levels, i found this amount to be very well balanced. the stout retained the chocolate flavor threw the fermentation.~enjoy:)



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