Double Chocolate Stout 2013

Brewer: Matthew Sipos
Batch Size: 5.00 gal	Style: Sweet Stout (13B)
Boil Size: 5.72 gal	Style Guide: BJCP 2008
Color: 64.0 SRM	Equipment: My Equipment
Bitterness: 36.8 IBUs	Boil Time: 60 min
Est OG: 1.068 (16.7° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.016 SG (4.0° P)	Fermentation: My Aging Profile
ABV: 7.0%	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) [Boil] (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

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

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