The following beer recipe is featured in the November/December 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Amahl Turczyn created this recipe based off of Mountain Sun Pub & Brewery's (Boulder, CO) chocolate stout; a staple during their annual Stout Month celebration every February. Expect lots of sweet chocolaty notes from the additions of lactose, dark and sweet chocolates.
The following beer recipe is featured in the November/December 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Amahl Turczyn created this recipe based off of Mountain Sun Pub & Brewery's (Boulder, CO) chocolate stout; a staple during their annual Stout Month celebration every February. Expect lots of sweet chocolaty notes from the additions of lactose, dark and sweet chocolates.
Ingredients:
- 8.87 lb. (4 kg) two-row pale malt
- 0.81 lb. (367 g) black barley malt
- 0.81 lb. (367 g) Briess Bonlander Munich malt
- 0.56 lb. (254 g) caramel Vienna malt
- 0.48 lb. (218 g) brown malt
- 0.48 lb. (218 g) Victory malt
- 0.32 lb. (145 g) wheat malt
- 0.24 lb. (109 g) chocolate malt
- 0.24 lb. (109 g) chocolate rye malt
- 0.89 lb. (404 g) lactose in kettle, pre-lauter
- 0.53 lb. (240 g) Callebaut milk chocolate, chopped (steep)
- 0.18 lb. (82 g) Callebaut dark chocolate, chopped (steep)
- 0.65 oz. (18 g) Hallertau pellet hops (60 min)
- 0.52 oz. (15 g) Liberty pellet hops (steep)
- Mountain Sun ale yeast or American/California ale yeast
Specifications:
Yield: 5 U.S. gallons (19 L)
Original Gravity: 1.072
SRM: 45
Directions:
Mash grains at 154°F (68°C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle. 90 minute boil. Coarsely chop chocolate and add to wort after boil is complete. Note: the listed original gravity was taken before the chocolate is added.
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