Double Chocolate Stout (All Grain) 27L for 25L batch

Double Chocolate Stout
(All Grain) 27L for 25L batch

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This Homebrew Recipe was added by Face on May 20, 2002 at 06:48:30:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Safale or other neutral yeast
Yeast Starter: rehydrated 2 packets
Batch Size: 27L for 25L batch
Original Gravity: 1052
Final Gravity: 1015
Alcohol Content: 5 %
Total Grains: 5.63K
Color:
Extract Efficiency: 75 %
Hop IBU's: 30
Boiling Time: 70 min
Primary Fermentation: 7
Secondary Fermentation: 28
Additional Fermentation: bottle condition

Grain Bill:

Pale 2row malt 4.18K
Cararoma malt .225 or crystal malt
Carafa I malt .4K or chocolate malt
Roast barley .325K
Rolled oats .5

Muscavado sugar (in kettle) .5

Hop Bill:

17g EKG 6% AA for 60 mins
21g Fuggles 5%AA for 60 minutes

no late additions

last 10 mins of boil add a melted 200g good dark bitter chocolate bar stir well not to scorch

Mash Schedule:

2L water per K grain
Mash at 68C for 50 mins

Mash out, sparge

Brewers Notes:

Any stout of OG 1050, IBU 25-35 will do. I added oats to get a creamier stout

When bottling, add a small bottle of chocolate essence.

Tasted pretty good to me today when I bottled it. I put this together after seeing a picture of Youngs double chocolate stout