Dbl Chocolate Stout

This is the second batch of a real strong chocloate stout. After about 2 months in th bottle, it "evaporated" in about 6 weeks :c)

Brewer:	Whitehouse		Email:	-
Beer:	Dbl Chocolate Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	425 HCU		Bitterness:	49 IBU
OG:	1.082		FG:	1.020
Alcohol:	7.9% v/v (6.2% w/w)
Water:	I use purified bottled water, as I am on a well.
Grain:	3 lb. American crystal 60L 1 lb. 8 oz. American chocolate 1 lb. 8 oz. American black patent 1 lb. 8 oz. Belgian chocolate
Steep:	Steeped the grains in a bag for 40 minutes and sparged. 155 degrees. Really dark wort.
Boil:	60 minutes	SG 1.128	3.5 gallons
	9 lb. Amber malt extract 8 oz. Brown sugar 8 oz. unsweetened cocoa 2 oz. chocolate extract at bottling
	I add 1 tsp gypsum and 1 tsp of Irish moss to clarify. I forgot the moss the first time I made this, but it was OK.
Hops:	1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 60 min.) 1.5 oz. Fuggles (4.75% AA, 30 min.) 1.5 oz. Northern Brewer (8.5% AA, 30 min.) 1 oz. Chinook (aroma)
Yeast:	I use two packages of English Ale yeast that I proof beforehand.
Log:	In Better bottle for 8 days, then bottled. I think I will primary ferment in the bucket fermenter, and secondary ferment in the better bottle this time for another 8-10 days. THe first batch ahd A LOT of sediment.
Carbonation:	I used corn sugar (4.25 oz) carbonated well.
Tasting:	First batch was a bit harsh at bottling, but really smoothed out after bottle finishing for a month or two, the longer the better! Not enough bitterness, so I added the 60 minute hops this time.

Recipe posted 03/05/11.