American Chocolate Stout

Extract Recipe

Submitted By: planecrazy29 (Shared)
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Brewer: Aaron
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 5.95 galStyle Guide: BJCP 2008
Color: 38.9 SRMEquipment: Pot 10 gallon - Extract
Bitterness: 61.1 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Barley, Flaked (Briess) (1.7 SRM) Grain 1
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 2
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 3
8.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 4
4.00 oz Chocolate (Briess) (350.0 SRM) Grain 5
1 lbs DME Dark Traditional (Briess) (8.0 SRM) Dry Extract 6
6 lbs LME Golden Light (Briess) (4.0 SRM) Extract 7
1.00 oz Nugget [13.0%] - Boil 60 min Hops 8
1.00 oz Willamette [5.5%] - Boil 15 min Hops 9
2.00 oz Baker's Chocolate (Boil 10 min) Misc 10
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 11
0.50 tsp Amylase Enzyme (Primary 3 days) Misc 12

Taste Notes

First batch was very tasty. Smooth and roasty with just a hint of chocolate.

Notes

Steep @ 154 degrees for 30 minutes. Brewed 2nd batch on 4-21-12. Split into 2 2.5 gallon batches. Added 1 oz finely ground coffee and one vanilla bean (scraped) to secondary in 1/2. 1.060 OG, 1.016 FG. Secondary 5-3-12. Used WLP01 yeast from a previous batch.