Chocolate Stout

I am typically not a big fan of adjuncts in beer, but I do love chocolate and I do love a good stout.  So I decided to combine the two and brew a chocolate stout for my winter beer.  I made a really great dry stout last winter.  I hit 83% efficiency again with a fly sparge but got a little too aggressive with a 7 gallon runoff and had to boil down an extra 15 minutes.  The 5 minute chocolate addition made the brewery smell wonderful.  I can't wait to sample this beer.


Grains                         Additions                                       Results
9# Marris Otter           1 oz Galena at 60 mins                 7 at 1046
12 oz choc malt          8 oz cocoa powder at 5 mins       5.5 at 1058
8 oz malto dextrin
4 oz C-40
2 oz roasted barley
2 oz black patent
 
mash at 150 for 1 hr
wyeast 1098-British Ale at 65 raised to 68

OG 1056, 5.6% ABV

Mosher's Ideal Stout
.172 Epsom Salt		Ca=57
.608 Baking Soda		SO4=44
.113 Canning Salt		Mg=13
.596 Calcium Chloride		Na=69
.025 Gypsum		Cl=128
RA=69		Carb=143
Cl/Sulfate 2.91		Hard=194
Very Malty		Alky=118