Beercraftrs Chocolate Stout Recipes

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BEERCRAFTR'S CHOCOLATE STOUT RECIPE



BeerCraftr's Chocolate Stout Recipe image

Ditch the box of chocolates for that special someone. Make this instead! This is a good starter recipe. Play around with the cocoa levels to make this your own amazing stout.

Provided by Joseph Lavoie

Time 3h30m

Yield 1 gallon

Number Of Ingredients 9

1.75 lbs Maris Otter
3 oz Chocolate Malt
2 oz Torrified Wheat
1.5 oz Caramunich Malt
1.5 oz Roasted Barley
0.2 oz Northern Brewer (90 minutes)
10 g Cocoa poweder (15 minutes)
American Ale Yeast (Wyeast 1056)
8.3 litres water

Steps:

  • n1. BIAB Method: Mash grains in water with strike temperature of 162°F for 60 minutes. n2. Mash out, bringing temperature to 168°F, stirring for 7 minutes. n3. Remove grains from pot and bring wort to boil. n4. Boil for 90 minutes, adding hops according to hop schedule. n5. Cool wort to pitching temperature and ferment for 14 days in dark corner. n6. Bottle with 0.6 oz corn sugar. Let beer condition in bottles for 30 days at 65°F

Nutrition Facts : ServingSize 1 bottle, Calories 150 cal, Fat 0 g

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