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Mad Monkee Chocolate Cream Stout
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Description: A very dark, creamy stout
Batch size: 15 gallons
Ingredients:
Grains:
2.5 pounds roasted barley
0.5 pounds black patent
2.5 pounds oatmeal
1.5 pounds chocolate malt
Extracts:
10 ounces unsweetened cocoa powder
10 ounces lactose
4 pounds light dried malt extract (DME)
4 pounds Pale Malt
2 pounds Dark Malt
3 pounds adjunct
0.5 pounds ale yeast
Hops:
First hops: 3.5 ounces Northern Brewer hops (bittering)
Aroma hops: 1 ounce Brewer Finishing hops
1 tsp. Irish Moss
Additional Ingredients:
3/4 cup dextrose (for priming)
1 pound lactose (add at filtering)
Brewing Instructions:
Steep all grains at 160 degrees F for 45 minutes. Bring wort to boil. Add extracts and keep at 220 degrees F for 30 minutes. Reduce heat and slowly add first set of hops. Continue to boil for 30 minutes. Lower heat and simmer final aroma hops and Irish moss for 15 minutes.
Fermentation:
Primary for one week (actual 10 days)
Bottle-conditioned with dextrose. Let sit for 3 months.
O.G.-1.072
F.G.-1.016
Alcohol - 7.375
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
