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Chocolate Stout 2
Foreign Extra Stout • Extract • 18.93 L
Chocolate stout
July 14, 2003 pm 04:47pm
0.0/5.0 0 ratings
Ingredients (Extract, 18.93 L)
- 0.45 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.23 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.23 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.23 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2.55 kg
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 28 g
Northern Brewer - 8.5 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 28 g
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 225 g
Bakers Chocolate - (omitted from calculations)
Bakers Chocolate
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: D - Foreign Extra Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.018 | |
| Color: | 31.7 SRM | 30 - 40 | |
| Alcohol: | 6.3% ABV | 5.5% - 8% | |
| Bitterness: | 39.5 IBU | 30 - 70 | |
Discussion
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