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Chocolate Stout

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Chocolate Stout

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Beer Style: Dry Stout  (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout

Description:

A very heavy,full bodied and pleasant stout with that hint of chocolate.Pours a nice creamy dark head.

Ingredients:

  • 4 lbs. Light extract (Dry)
  • .3 lbs. Dark extract (Dry)
  • .1/2 Lb. Crystal Malt (60L)
  • .1/2 Lb. Roasted Barley (325L)
  • . /2 Lb Chocolate Roasted Barley
  • .1 Oz. Sterling Hops
  • .1 Pkg. London Yeast
  • .4 Oz. Corn Sugar
  • .6 Gallons drinking water (bottled)

Click to Print Recipe

Procedure:

Crack the grain and steep in 160-175 degree in 5 gallons of water for 20 mins. Reheat to boiling and add extracts directly to boil.Add Sterling hops immediately following and boil for 60 mins. Transfer to fermenter with the last 1 gallon of water.Add yeast when wort drops to 80 degrees and ferment for 10 days at 74 degrees or less.Bottle with sugar for a min. of 5 days.

Source:

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