[wild]

Hello all. I'm new to this site and thought I'd stop by and say hey. I've been homebrewing almost 3 years now (still extract & specialty grains) and joined a club just so I can taste even more beer.

Wild

[admin]

Greetings and salutations.

How are things today? What kind of beers you enjoy?

[wild]

For drinking, at this point I'm a Belgian and BCA fan. For brewing, I've been leaning towards the high gravity batches such as Double Chocolate Stout, Belgian Strong Dark Ales, Chocolate Cherry Porter. All running 9% or better. Next will be my first attempt at a lager. And of course it will be BIG.

Wild

[jason]

Wow. They all sound good. I love a nice dark stout.

[wild]

Originally Posted by danrak

Wow. They all sound good. I love a nice dark stout.

Then have a go at this one:

American Chocolate Stout

Grain/Malts

15 oz. British Chocolate Malt
7 oz. British Roasted Barley
4 oz. Flaked Wheat
3 oz. British Black Patent Malt
9 lb. M&F Extra Light Dry Malt Extract
1¼ cup M&F Wheat Dry Malt Extract
1 lb. M&F Wheat Dry Malt Extract
4 oz. Malto Dextrin


Hops

3 oz. East Kent Goldings @ 4.2% AA (12.6 HBU) Bittering Hop
½ oz. East Kent Goldings Flavor Hop
½ oz. Cascade Flavor Hop
½ oz. Willamette Aroma Hop
½ oz. Cascade Aroma Hop


Yeast

Wyeast 1056 American Ale or
Wyeast 1028 London Ale
1 tsp. Irish Moss
1¼ cup M&F Wheat Dry Malt Extract


Directions
Heat 1 gallon of water to 160°F, add:
15 oz. British Chocolate Malt
7 oz. British Roasted Barley
4 oz. Flaked Wheat
3 oz. British Black Patent Malt

Remove the pot from the heat and steep at 150°F for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1 gallon of 150°F water. Bring the water to a boil, remove from heat and add:

9 lb. M&F Extra Light Dry Malt Extract
1 lb. M&F Wheat Dry Malt Extract
4 oz. Malto Dextrin
3 oz. East Kent Goldings @ 4.2% AA (12.6 HBU) Bittering Hop

Add water until the total volume in the brew pot is 3.5 gallons. Boil for 45 minutes then add:

½ oz. East Kent Goldings Flavor Hop
½ oz. Cascade Flavor Hop
1 tsp. Irish Moss

Boil for 10 minutes then add:

½ oz. Willamette Aroma Hop
½ oz. Cascade Aroma Hop

Boil for 5 minutes. Remove the pot from the stove and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons. When the wort temperature is below 80°F, pitch the yeast,

Wyeast 1056 American Ale or
Wyeast 1028 London Ale

Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter. Prime the beer in the second stage with another dose of the same strain of fresh yeast 3 days before bottling. Bottle when fermentation is complete, target gravity is reached and beer has cleared with:

1¼ cup M&F Wheat Dry Malt Extract

That has been boiled for 10 minutes in two cups of water. Let prime at 70°F for approximately 5 weeks until carbonated, then store at cellar temperature.

OG: 1.088 – 1.090
FG: 1.022 – 1.023
SRM: 100+
IBU: 47
ABV: 8.4%

[jason]

Wow, that sounds great. Thanks for sharing.

[mijaboot]

I've been enjoying the fine commercial beers available for years, but have known for sometime that there had to be a premium choice available. Im glad that Williams was my first choice when I decided to brew. I started with the rasberry wheat. It is wonderful. No tricks.no suprises,other than the quality brew that you have produced. Grandfather would be proud. He brewed for years. I've got to try a dark stout. Can't wait. Enjoy