American Chocolate Stout 
Extract Recipe
Submitted By: planecrazy29 (Shared)
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| Brewer: Aaron | |
| Batch Size: 5.00 gal | Style: American Stout (13E) |
| Boil Size: 5.95 gal | Style Guide: BJCP 2008 |
| Color: 38.9 SRM | Equipment: Pot 10 gallon - Extract |
| Bitterness: 61.1 IBUs | Boil 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 |
| 1.0 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.
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