Double Chocolate Stout 2013

All Grain Recipe

Submitted By: sipwreck (Shared)
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Brewer: Matthew Sipos
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 5.72 galStyle Guide: BJCP 2008
Color: 64.0 SRMEquipment: My Equipment
Bitterness: 36.8 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.015 SG (3.8° P)Fermentation: My Aging Profile
ABV: 7.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Aromatic Malt (26.0 SRM) Grain 2
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
1 lbs Chocolate Malt (450.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs Vienna Malt (3.5 SRM) Grain 7
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 8
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 10
0.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
0.50 oz Magnum [14.0%] - Boil 60 min Hops 12
6.00 oz Cocoa Powder(dark) (Boil 15 min) Misc 13
0.50 oz Fuggles [4.5%] - Boil 15 min Hops 14
0.50 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 15
1.0 pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast 16
2.00 oz Dark Chocolate (Secondary 0 min) Misc 17
0.25 oz Essence of Cacao (Bottling 5 min) Misc 18

Notes

Scharffen Berger cocoa powder - Unsweetened essence of cacao - Liqueur extract Add lactose to boil with cocoa

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