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Choco-Buzz Stout
Chocolate Stout with some Coffee added
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Choco-Buzz Stout | Style: | Foreign-Style Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 63 IBU | |||||
| OG: | 1.081 | FG: | 1.025 | |||||
| Alcohol: | 7.2% v/v (5.6% w/w) | |||||||
| Water: | Pennsylvania Spring Water | |||||||
| Grain: | 8 oz. American crystal 60L 1 lb. 4 oz. American chocolate 5 lb. American black patent 1 lb. Roasted barley |
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| Steep: | Brought all grains to about 160°F & steeped for 50 minutes. | |||||||
| Boil: | 60 minutes | SG 1.067 | 6 gallons | |||||
| 7 lb. Light dry malt extract | ||||||||
| Boiled approximately 6 oz. Nestle's Cocoa Powder & lots of Folger's coffee separately. Added to primary fermenter prior to adding wort. | ||||||||
| Hops: | 2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Willamette (5% AA, 15 min.) |
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| Yeast: | 1 vial White Labs #WLP008 East Coast Ale plus 1 pkg (11 grams) of Danstar Nottingham Dry yeast | |||||||
| Carbonation: | 5 oz. Corn Sugar at bottling time | |||||||
Recipe posted 11/12/05.
