Here's how good my double chocolate stout is, 2 glasses already, hasn't been in the keg for a hour
Even with no carbonation it's fabulous by far the best beer I've ever made.
Double choc stout
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale 38 3.75 69%
1 lb Flaked Oats 33 2.2 6.9%
1 lb United Kingdom - Chocolate 34 425 6.9%
1 lb American - Caramel / Crystal 80L 33 80 6.9%
8 oz American - Roasted Barley 33 300 3.4%
1 lb Lactose (Milk Sugar) 41 1 6.9%
Hops
1.0 oz Mount Hood Pellet 6.6 Boil 60 min 25.94 54.5%
1 oz Fuggles Pellet 4.9 Boil 15 min 7.96 45.5%
Mash Guidelines
4.5 gallon mash at 143F 20 mins.
4.5 gallon mash 154 °F 60 min
7.1 qt Mash out Temperature 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Orig grav. 1.066
Fin. 1.021
2oz of flaked barley and 2 oz choc malt in boil
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
pitched dry stout yeast
Notes:
Soak coco powder in 8 oz of vodka that has vanilla beans in the vodka, for 7 to 10 days. Add to Secondary fermenter and let age for 2 days.
