PMS Stout

Classification: stout, extract

Source: Lisa Clayton (clayton@sfsu.edu), r.c.b., 5/17/95

I realize this has been done to death, BUT I'd like to make a really killer, dark chocolate, so thick you could almost pour it on top of the ice cream, PMS-bustin' depression relievin' Chocolate Stout.

I've been doing some research, but I am by no means an experienced extract homebrewer, but here's what I've come up with.

Ingredients:

7 lbs. dark malt extract (powder)
2 lbs. chocolate malt <------ too much? Diminishing returns?
1 lb. crystal malt (80 or 100)
.5 lb. black patent malt <------ for color, mainly
1/2 to 1 oz Bullion or Chinook hops
10mg (or so) Oatmeal <------ for head retentio
Somewhere between 4-8 oz. Ghiradelli or Droste cocoa, if advisable.
ale yeast

Procedure:

Steep the chocolate malts for 30 min. in 2 gal. water at 170 degrees. Sparge with 2 quarts of water, remove. Add crystal & black patents and bring to boil, sparge. Add extract, boil for 1 hr., during last 30 minutes add the hops, during last 10 add oatmeal (longer?) and hop bag full of cocoa. Sparge cocoa with a few ounces of water, then do the usual-- strain, cool, add yeast, etc.