Chocolate “Stimulus Stout”
Malt 1: 6 lbs. Dark LME
Grain 1: .5 lb 60L
Grain 2: .5 lb Roasted Barley
Grain 3: .5 lb Two-Row
Grain 4: .5 lb Chocolate
Hop 1: 1 oz Cluster
Yeast: Used - 1318 London Ale III
Suggested – Wyeast 1084 Irish Ale
Adjunct 1: 2 oz. Vanilla Extract
Adjunct 2: 8 oz. 100% bakers cocoa powder
Adjunct 3: 1 lb of lactose powder
Boiling Schedule:
Steep grains at 155°F for 30 minutes. Bring to a boil. Remove water from heat and mix LME and lactose until dissolved @ 90 minutes. Bring water back to a boil and add Hop 1 @ 90 minutes. With 10 minutes left mix 8 oz of baker cocoa until dissolved.
Notes:
Transfer to secondary fermenter after ~7 days or begin taking daily hydrometer readings – when hydrometer readings are the same on consecutive days, primary fermentation is complete. Proceed to bottling or secondary fermentation and add vanilla extract. Bottle with .75 cups of corn sugar. Bottle condition for up to 3 weeks.