Beulah's Chocolate Stout

Brewer:	Jim Mechtly		Email:	-
Beer:	Beulah's Chocolate Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	123 HCU (~41 SRM)		Bitterness:	26 IBU
OG:	1.056		FG:	1.014
Alcohol:	5.4% v/v (4.3% w/w)
Water:	up to 1 Tbsp Gypsum for water quality.
Grain:	.75 lb. Belgian biscuit 1 lb. American chocolate .25 lb. Roasted barley
Steep:	Add grain to 1.5 gal water and bring to 155°. Preheat oven to 170°. Place grain pot into oven and turn off heat. Steep 45 minutes in oven (stir grains every 15 min). Remove and rinse with up to 1/2 gallon water.
Boil:	60 minutes	SG 1.088	3.5 gallons
	3.5 lb. Amber malt extract 3.3 lb. Dark malt extract 4 oz. Brown sugar 4 oz. Belgian candi sugar
	Add up to 1 oz. malto-dextrin. Add 4 oz. Cocoa powder and Sugar during the boil. Add a TSP Irish Moss with 15 minutes remaining.
Hops:	0.5 oz. Target (10% AA, 60 min.) 0.5 oz. Target (10% AA, 45 min.) 0.5 oz. Fuggles (4.5% AA, 30 min.) 0.25 oz. Fuggles (4.5% AA, 15 min.) 0.25 oz. Fuggles (aroma)
Yeast:	I used Safale S-04 yeast. Or pick a Irish/English Ale yeast.

Recipe posted 12/13/08.