Ingredients:
1 Pound Of American Chocolate Malt
1 Ounce Of Chinook Pellets
3 Pounds Of Pale Malt 2 Row Bel
1 Pound Of Flaked Barley
1 Pound Of Flaked Oats
1 Pound Of Caramel Crystal Malt 80L
3 SRM Marris Otter Pale Malt
0.5 Pound Of Black Patent Malt
0.5 Pound Of Chocolate Malt
0.5 Pound Of Torrified Wheat
1 Package Of Nottingham Danstar Starter
1 Ounce Of Fuggles Leaf
Information:
Serving Size 50
297 Calories Per Serving
2 Grams Of Fat
Preparation Directions:
Ok to begin this hearty chocolate oat stout homebrewing recipe, you will want to crush and steep all of your malts. This recipe yields five full gallons of delicious brew, so start with steeping your malts in a half gallon of filtered mineral water. Take the mineral water to a boil at 158 degrees Fahrenheit, and let sit for half an hour. Once you have completed this task, begin to strain the brew so that you get the grains out, making sure your water filters back down into your stainless steal cooking kettle. For the next step, you will want to carefully sparge all of your beer grains, with an additional 0.5 gallon of preboiled water. You will want the sparging temperature of the water to be 160 degree Fahrenheit. Add mineral water in your brewing kettle, and top it off at 1.5 gallons. Bring this water to a boil, once done remove the pot from the stove and then pour in your Chinook Pellets, Pale Malt 2 Row, and Caramel Crystal Malt 80L. Add in more mineral water so that the complete total of brew is about 3 gallons or so. Boil again for 60 full minutes, then add your Fuggles Leaf. Boil the brew batch again for 20 full minutes, then take it off the burner, and let it cool down for half an hour. After you have completed these steps, strain and filter the now cool wort into your primary fermenter, and then pour in 5 gallons of cold water. When your wort reaches room temperature, pitch the brew with the Nottingham Danstar Starter. You will need to ferment the brew batch for 1.5 weeks, then rack it to a secondary fermenter, and let it ferment for another week. Upon completion of the fermentation period, bottle is up using clean sterile bottles, and let it age for about 2 months.
