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Hanukkah Harry's Chocolate Stout
Sweet Stout • Extract • 5 gal
Trying for a mildly sweet, drinkable chocolate stout for the holidays.
October 25, 2011 pm 08:06pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.25 lbs
Chocolate Malt; Simpsons
Chocolate Malt; Simpsons
Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.
- .5 lbs
Black Malt; Briess
Black Malt; Briess
Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
Roasted Barley; Simpsons
Roasted Barley; Simpsons
A typical ingredient of Irish dry stouts.
- 1 lbs
American Caramel 80°L
American Caramel 80°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 6.0 lbs
Unhopped Plain Dark; Coopers
Unhopped Plain Dark; Coopers
- .5 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.00 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Nugget - 13.0 AA% pellets; boiled 10 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .5 lb
Cocoa Powder - Boil 10 Minutes (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
-
White Labs WLP004 Irish Stout
White Labs WLP004 Irish Stout
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.021 | 1.012 - 1.024 | |
| Color: | 45.4 SRM | 30 - 40 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 29.6 IBU | 20 - 40 | |
Discussion
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