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Wedding Bells Chocolate Stout
This is the trial run of a stout to be served at a co-worker's wedding. We're going to tune it for the final batch which we do next.
| Brewer: | Unplug | Email: | - | |||||
| Beer: | Wedding Bells Chocolate Stout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.052 | FG: | 1.014 | |||||
| Alcohol: | 4.9% v/v (3.8% w/w) | |||||||
| Grain: | 12 oz. American crystal 60L 8 oz. American chocolate 4 oz. Roasted barley 6 oz. Rolled oats |
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| Steep: | Steep all the grains. The various barley in a large grain back, the oats in a small one just to keep the sticky oat mass a bit seperate. Steeping is 30 minutes and then a few pours of 160 degree water to get off the remaining 'tea' |
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| Boil: | 60 minutes | SG 1.104 | 2.5 gallons | |||||
| 5 lb. Light malt extract 1 lb. Dark malt extract 6 oz. Corn sugar (priming) |
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| 6 oz Scharffen Berger Unsweetened Dark Chocolate @ 60 minutes (in order to let some of the volatile oils boil off) 1 Tbsp Irish Moss @ 15 minutes 8 oz Malto Dextrine @ 15 minutes 1 oz Vanilla Extract (added into the secondary before racking) (Depending on the chocolate used, or if you don't want to deal with the sludge, an option is to use a high quality chocolate extract and add it during the secondary with the vanilla. In this case 2-4oz to taste) |
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| Hops: | 1 oz. Northern Brewer (6.5% AA, 60 min.) 1 oz. Fuggles (4.2% AA, 30 min.) 1 oz. Crystal (aroma) |
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| Yeast: | Irish Ale Yeast | |||||||
| Carbonation: | 6oz Corn Sugar | |||||||
Recipe posted 09/15/06.
