Dark Star Chocolate Stout

Source: Chris Ungvarsky
Recipe added: 07/08/05
Email: Ungabomber@aol.com

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.059
Finishing Gravity: 1.016
Time in Boil: 60
Primary Fermentation: 3 to 7 days
Secondary Fermentation: 10 to 14 days

Ingredients:

1 lb. British crystal 50-60L
1 lb. British chocolate
8 oz. British black patent
3.3 lb. Dark malt extract
3 lb. Light dry malt extract
6 oz. Pure Powdered Cocoa
12 oz. Lactose Sugar
1 oz. Kent Goldings (5.7% AA, 60 min.)
0.50 oz. North Down (7.4% AA, 60 min.)
1 oz. Fuggles (4.0% AA, 30 min.)
1 tsp Irish moss
1 oz. Pure Vanilla Extract (aroma)
Yeast: WLP005 British Ale slurry

Procedure:

Place Crystal, Black Patent and Chocolate malt in muslin bag. Put in brewpot with 1 gallon cold water. Heat to 160°. Hold for 30 minutes. Sparge with 1 gal. water at 170°. Add extracts, cocoa, lactose sugar, Kent Goldings Hops and North Down Hops at beginning of boil. At 30 minutes add Fuggles Hops. At 45 minutes add 1 tsp. Irish Moss and boil additional 15 minutes. Remove from heat, add vanilla extract, stir and let stand for 5 minutes. Cool to 70° with wort chiller. Strain into fermenter. Add 70° water to reach 5 gallons. Pitch 1 qt yeast starter of WLP005 British Ale or do as I did and use the slurry left from a previous fermentation (brown ale). Ferment at 70°F for 3 to 7 days. Rack to secondary fermenter and let stand additional 10 to 14 days. Bottle with 3 or 4 oz of corn sugar. Let stand 1 week at 70°F, then cellar age for 2 months.

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