I brewed this once, this now includes pictures and some adjustments which will be my next brew attempt. I don’t have a good name for it yet, but I usually do that after I play with the recipe and make a couple batches. Even though this was my first batch, I feel it came out really clean with a really great taste. The chocolate wasn’t over powering, but on the next batch I think I will add some carapils for better head retention.
Ingredients
- 6 pounds Briess Sparkling Amber DME
- 1 pound Briess Caramel 80L
- 1 pound Briess Organic Roast Barley
- 1 pound Briess Organic Chocolate
- 1/4 pound Briess Carapils
- 2 oz Tettnang Whole Leaf Hops
- 2 Packages Safale US-05 Yeast
- 1 teaspon Irish Moss
- Mash grains in 4 quarts of water @ 165 dgrs for 30 minutes
- Rinse grains with additional 4 quarts of water at 155 dgrs
- Bring 10 quarts of water to a boil, add grain extract
- Add 3 pounds DME
- Boil 15 minutes
- Add 1 oz Tettnang hops
- Boil 30 minutes
- Add remaining 3 pounds DME
- Boil 10 Minutes
- Add remaining 1 oz Tettnang hops
- Add 1 teaspoon of Irish Moss
- Boil 15 minutes
- Cool off to about 70 dgrs, and fill water level to 5.5 gallons
- Pitch yeast!
Stout 12 hours after yeast pitched
- OG: 1.063
- FG: 1.020
- ABV: 5.64%
- IBU: 29
- SRM: 50