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Written by Lisa Clayton
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| Beer Style: |
stout |
| Recipe Type: |
extract |
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.
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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
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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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