Wilber Bud Chocolate Stout - Recipe

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Wilber Bud Chocolate Stout (2 ratings)

All Grain Recipe

Submitted By: drphilip (Shared)
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Brewer: Phil Billoni
Batch Size: 12.00 gal	Style: Sweet Stout (13B)
Boil Size: 13.68 gal	Style Guide: BJCP 2008
Color: 34.7 SRM	Equipment: Blichmann 20gal mash
Bitterness: 22.7 IBUs	Boil Time: 75 min
Est OG: 1.048 (11.9° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 4.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
2 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	2
2 lbs	Chocolate Malt (350.0 SRM)	Grain	3
1 lbs	Roasted Barley (300.0 SRM)	Grain	4
1.50 oz	Northern Brewer [8.0%] - Boil 60 min	Hops	5
0.50 oz	Goldings, East Kent [5.8%] - Boil 20 min	Hops	6
2.75 oz	chocolate (Boil 15 min)	Misc	7
1 lbs	Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM)	Sugar	8
2.00 tsp	Irish Moss (Boil 10 min)	Misc	9
8.00 oz	cocoa powder (Boil 0 min)	Misc	10
1.50 tsp	Vanilla Extract (Boil 0 min)	Misc	11
2.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	12
1.32 oz	Chocolate Extract (Bottling 0 min)	Misc	13

Taste Notes

8/9/12 Tasted 2 weeks after primary then tranasferred to keg. OMG its amazingly good! The lactose is nice and the chocolate is smooth. Can't believe its only 2 weeks old. Can't wait for some aging and then a dash of chocolate extract. Added slightly over 1 TBS chocolate extract in keg