BYO Youngs Double Chocolate Stout Clone

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Alton_Bee

BYO Youngs Double Chocolate Stout Clone

Post by Alton_Bee » Wed Oct 25, 2006 8:34 pm

As requested - apologies for not posting before ....

All-Grain
6lb 14 oz Pale Ale Malt
11 oz Crystal malt
13 oz Chocolate malt
12 oz lactose
8 oz Invert Sugar
4 oz cane sugar
6 oz Cocoa powder
0.33 oz Liquid Chocolate Extract
7 AAU Fuggles Hops - 60 mins
1.25 AAU Kent Goldings Hops - 15 mins
Wyeast 1318 (LondonAle III) yeast
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Seveneer

Post by Seveneer » Wed Oct 25, 2006 8:45 pm

At what stage do you add the cocoa?

/Phil.
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mysterio

Post by mysterio » Wed Oct 25, 2006 9:59 pm

Got the volume, OG & IBUs there?

Interesting recipe!
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BitterTed

Post by BitterTed » Wed Oct 25, 2006 10:59 pm

Seveneer wrote:At what stage do you add the cocoa?

/Phil.
I think you add the cocoa during the last 15 mins of the boil and the chocolate extract at bottling/kegging time.
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Alton_Bee

Post by Alton_Bee » Wed Oct 25, 2006 11:49 pm

The article says to dissolve the cocoa powder in hot water ( no volume stated) and add the chocolate essence in secondary.
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