Double delight stout

This is a chocolate and expresso stout.

Brewer:	Steve Jensen		Email:	sugaree1@attbi.com
Beer:	Double delight stout		Style:	Sweet Stout
Type:	Partial mash		Size:	5 gallons
Color:	151 HCU (~47 SRM)		Bitterness:	32 IBU
OG:	1.067		FG:	1.020
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Bottled spring water. irish moss at 15min left in boil
Grain:	.5 lb. American crystal 90L .5 lb. American chocolate .5 lb. Roasted barley
Mash:	65% efficiency
	2.5 gallons of water raised to 170° steeped for 30 min. Remove grains
Boil:	60 minutes	SG 1.133	2.5 gallons
	7 lb. Dark malt extract 1 lb. Light dry malt extract
	Removed grains and brought to a boil. Added 1.5oz of hops and 1lb of Ghirardelli brown chocolate power ( add powder slowly or it will burn).Boil for 30 min add cascade hops. Boil for 15 min add Irish moss and 1/2 oz of hops.
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) .50 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast:	1056 American ale
Log:	Ferment for 7 days at ale temps. Then rack to secondary for 45 days at 60° or below.
Carbonation:	3/4 cup of priming sugar and one gallon of cooled expresso coffee. Condition for 4 weeks at 68 ° .

Recipe posted 01/26/03.