Chocolate Stout

Chocolate StoutI 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
  1. Mash grains in 4 quarts of water @ 165 dgrs for 30 minutes
  2. Rinse grains with additional 4 quarts of water at 155 dgrs
  3. Bring 10 quarts of water to a boil, add grain extract
  4. Add 3 pounds DME
  5. Boil 15 minutes
  6. Add 1 oz Tettnang hops
  7. Boil 30 minutes
  8. Add remaining 3 pounds DME
  9. Boil 10 Minutes
  10. Add remaining 1 oz Tettnang hops
  11. Add 1 teaspoon of Irish Moss
  12. Boil 15 minutes
  13. Cool off to about 70 dgrs, and fill water level to 5.5 gallons
  14. Pitch yeast!
Stout 12 hours after yeast pitched

Stout 12 hours after yeast pitched

  • OG: 1.063
  • FG: 1.020
  • ABV: 5.64%
  • IBU: 29
  • SRM: 50
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