My award winning Double Chocolate Stout w/Raspberry (named Midnight Chocolate Bar Stout) is down to less than a gallon left and here is the replacement. It should be ready for entry to the Bluebonnet, and I'll take the remainder and charge it on the beergas to serve at the contest's Club night.
Recipe (5 gals):
3/4 lb. Chocolate Wheat
1/8 lb. Roasted Barley
1/4 lb. Crystal 40L
1/8 lb. Black Patent
2 1/2 lb. Maris Otter Pale Malt
1/2 lb. Maltodextrin
5 lb. Liquid Dark Extract
1 oz. Galena (bittering hops for full 60 minute boil)
3.5 oz. Lindt 70% cacao chocolate bar (added in last 5 minutes of boil).
4 oz. Raspberry extract (added at kegging)
When doing primary fermentation, the oils in the chocolate will get bubbled by the krausen and make a "butter" on the top. When you go to rack, take a sanitized slotted spoon and try to scoop out this "butter" as best you can. You will likely get some at the top of your secondary, but you will try to leave it behind by the time you get it into the keg. Those oils could kill the head retention. Add 4 oz. raspberry extract at kegging for the raspberry version or 400 ml Amaretto for my Marzipan Stout.
Brewed: 12-17-2008
Racked: 01-03-2009
Kegged: 01-27-2008
OG=1.055@69F
FG=1.020@66F (I bet the chocolate is throwing this measurement off)
ABV=4.585%
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