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Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout

Description:

I realize this has been done to death, BUT I'd like to make a really killer, dark chocolate, so thick you could almost pour it on top of the ice cream, PMS-bustin' depression relievin' Chocolate Stout.

I've been doing some research, but I am by no means an experienced extract homebrewer, but here's what I've come up with.

Ingredients:

  • 7 lbs. dark malt extract (powder)
  • 2 lbs. chocolate malt
  • 1 lb. crystal malt (80 or 100)
  • .5 lb. black patent malt
  • 1/2 to 1 oz Bullion or Chinook hops
  • 10mg (or so) Oatmeal
  • Somewhere between 4-8 oz. Ghiradelli or Droste cocoa, if advisable.
  • ale yeast

Click to Print Recipe

Procedure:

Steep the chocolate malts for 30 min. in 2 gal. water at 170 degrees. Sparge with 2 quarts of water, remove. Add crystal & black patents and bring to boil, sparge. Add extract, boil for 1 hr., during last 30 minutes add the hops, during last 10 add oatmeal (longer?) and hop bag full of cocoa. Sparge cocoa with a few ounces of water, then do the usual-- strain, cool, add yeast, etc.

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