Ole Roasty Chocolate Stout (Partial Mash) 23 litres

Ole Roasty Chocolate Stout
(Partial Mash) 23 litres

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This Homebrew Recipe was added by Kelsey Wagner on February 27, 2006 at 19:55:01:
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Brewing Method: Partial Mash
Yeast: Irish Ale Yeast smack pack
Yeast Starter:
Batch Size: 23 litres
Original Gravity: 1.046
Final Gravity:
Alcohol Content: 5.0 %
Total Grains: 9lbs
Color:
Extract Efficiency: %
Hop IBU's: 36
Boiling Time: 60 mins
Primary Fermentation:
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

6 lbs Pale malt extract
8 oz Wheat Malt
8 oz Carapils Malt
1 lb Roasted Barley
1 lb Chocolate Malt
1 lb Roasted Oats

Hop Bill:

1.5 oz Goldings
1 oz Willamettes

Adjuncts:

1 bottle of soured stout
4 shots of espresso

Mash Schedule:

Add grain bag with all grain ingredients to 12 litres of room temperature water. Add extract after boil as well as adjuncts.

Brewers Notes:

I added 3/4 of the Goldings for the first 40 mins for bittering then the remaining 1/4 and 1/3 of the Willamettes for the intermediate boil then the remaining Willamettes for aroma after the boil.

Ole Roasty is a crowd favourite for cold days when one needs a hearty brew. Pairs well with chocolate desserts in place of a coffee.