Ohio Valley Mud Stout

Classification: stout, coffee, chocolate, extract

Source: Kevin Ranta (kevin.ranta@daytonoh.com), r.c.b., 11/7/96

Just thought I would share my recipe with those who like stouts. It recently won first place (Score=46) in the stout category in The First Annual Dayton Homebrew Competition. It didn't win best of show, but I'll try again next year. I also just brewed it for the second time and it turned out just as good as the first batch, which only lasted two weeks. For those beginners out there, try this one. I have only been brewing for about 7 months and had no idea it would win. I just wanted to get a professional opinion on my beer. Enjoy!

Ingredients:

6.6 lbs. Munton and Fison Old Ale Kit
3.3 lbs. Plain Light Malt Extract Syrup
1/2 lb. Black Patent Malt
1/2 lb. Roasted Barley
3 tsp. Gypsum
1/2 oz. Cascade Leaf Hops
1/2 oz. Cascade Leaf Hops
4 oz. Ghirardelli Unsweetened Chocolate
2 cups brewed Moca Java blend coffee
2 packs Muntons yeast
3/4 cup corn sugar

Procedure:

Bring 1 1/2 gallons of water, crushed black patent malt and roasted barley to a boil. Remove grains when boiling begins. Remove from heat and add malt extract, bittering hops, and gypsum. Boil for 60 minutes. During the last 10 minutes add chocolate by putting the chocolate in a strainer and holding over or just in the boil until melted. During the last 2-3 minutes add the finishing hops. Remove from heat and stir in the coffee. Pour into 3 gallon of cold water and pitch yeast when cool.