Summer Chocolate Stout

Classification: stout, extract

Source: Bill Shirley (shirley@fdr.jsc.nasa.gov) r.c.b, 9/10/92

After three weeks (in the bottle) it was very clean, clear, good carbonation and head retention, has a grainy bite.

Ingredients:

1 pound, chocolate malt, crushed
1 pound, crystal malt, crushed
4 pounds, light malt extract syrup
2--1/2 pounds, dark malt extract powder
8 ounces, molasses, unsulphered
1--1/2 ounces, Perle (boil) - 60 min.
1 ounce, Fuggle (flavor) - (1/2 ounce for 15 minutes, 1/2 ounce for 10 minutes)
2 Tablespoons, gypsum
Wyeast #1084 Irish Ale Yeast
1/2 ounce, Willamette (leaf hops, filtered through)

Procedure:

Steep grains for 30 minutes at 180F in 3 gallons water. Sparge thoroughly with 2 gallons. Filter wort through leaf hops (this didn't work well, and I don't suggest it).

Specifics:

O.G.: 1.045
F.G.: 1.015