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  American Chocolate Stout
 
  Ingredients
  Recipe Info
  Contributor N/A
  Rating Not rated yet
  Grain/Malts
15 oz. British Chocolate
7 oz. British Roasted
4 oz. Flaked
3 oz. British Black Patent
9 lb. M&F Extra Light Dry Malt Extract
1¼ cup M&F Wheat Dry Malt Extract
1 lb. M&F Wheat Dry Malt Extract
4 oz. Malto Dextrin

Hops
3 oz. East Kent Goldings @ 4.2% AA (12.6 HBU) Bittering Hop
½ oz. East Kent Goldings Flavor Hop
½ oz. Cascade Flavor Hop
½ oz. Willamette Aroma Hop
½ oz. Cascade Aroma Hop

Yeast
Wyeast 1056 American Ale
Or
Wyeast 1028 London Ale

1 tsp. Irish Moss

1¼ cup M&F Wheat Dry Malt Extract
  Instructions
  Heat 1 gallon of water to 160°F, add:
15 oz. British Chocolate Malt
7 oz. British Roasted Barley
4 oz. Flaked Wheat
3 oz. British Black Patent Malt
Remove the pot from the heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from heat and add:
9 lb. M&F Extra Light Dry Malt Extract
1 lb. M&F Wheat Dry Malt Extract
4 oz. Malto Dextrin
3 oz. East Kent Goldings @ 4.2% AA (12.6 HBU) Bittering Hop
Add water until the total volume in the brew pot is 3.5 gallons. Boil for 45 minutes then add:
½ oz. East Kent Goldings Flavor Hop
½ oz. Cascade Flavor Hop
1 tsp. Irish Moss
Boil for 10 minutes then add:
½ oz. Willamette Aroma Hop
½ oz. Cascade Aroma Hop
Boil for 5 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons. When the wort temperature is below 80°F, pitch the yeast,
Wyeast 1056 American Ale
Or
Wyeast 1028 London Ale
Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:
1¼ cup M&F Wheat Dry Malt Extract
That has been boiled for 10 minutes in two cups of water. Let prime at 70°F for approximately 5 weeks until carbonated, then store at cellar temperature.
It's been cellared for a year and it's better than ever.

Specifics
OG: 1.088 – 1.090
FG: 1.022 – 1.023
SRM: 100+
IBU: 47
ABV: 8.4%
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