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| Chocolate Cream Stout |
a smooth and creamy stout
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| Yield: 5 Gallons |
Original Gravity: NA |
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| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
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Instructions:
1. Steep grains in 2 mesh bags in 2 gallons of water while heating water. When near boiling, remove grains.
2. Add malt extract, being careful to get it thoroughly dissolved.
3. Add 1 oz. of Bullion hops and begin a timed 30 minute simmering boil. Stir frequently to avoid scorching.
4. With 5 minutes remaining, add 1 oz. of Fuggle hops.
5. At the end of the 30 minute boil cycle, add the cocoa powder. Cover kettle and remove from heat.
6. Cool to 70 to 75 degrees F before pouring into sanitized fermenter and adding additional water to make 5 gallons total volume. Cooling with a WORT CHILLER will speed cooling and help protect your beer against bacteria and wild yeasts that can taint or spoil your beer! When temperature of mixture is 75 F or below, add yeast and ferment.
7. At bottling time, BEFORE adding priming sugar add lactose solution to mildly sweeten the finish of the beer. Add to taste. THEN prime beer and bottle. If you prefer a drier beer, omit the lactose.
NOTES:
For All-Grain brewing: Replace the malt extract with 11 lbs. of the 2-row barley malt of your choice. Mash at 155 degrees F for 1 hour. Extend boil time to 60 minutes. Follow the hop schedule as above unless you would like a more highly bittered beer that will be produced by longer hop boiling times.
When all else fails, mix the goat piss, virgin blood and latex condoms together and chug. It will probably taste better.
German Pils
Specialty Grains
Pint Glass (Black)
Intro DVD - Single S