Mad Monkee Chocolate Cream Stout
For those of you with some brewing experience, here’s a minimalist recipe to try. I am indebted to my friend Mark Smith for sharing this with me.
Description: A very dark, creamy stout
Batch size: 15 gallons
- 2.5 pounds roasted barley
- 0.5 pounds black patent
- 2.5 pounds oatmeal
- 1.5 pounds chocolate malt
- 10 ounces unsweetened cocoa powder
- 10 ounces lactose
- 4 pounds light dried malt extract (DME)
- 4 pounds Pale Malt
- 2 pounds Dark Malt
- 3 pounds adjunct
- 0.5 pounds ale yeast
- First hops: 3.5 ounces Northern Brewer hops (bittering)
- Aroma hops: 1 ounce Brewer Finishing hops
- 1 tsp. Irish Moss
- 3/4 cup dextrose (for priming)
- 1 pound lactose (add at filtering)
Steep all grains at 160 degrees F for 45 minutes. Bring
wort to boil. Add extracts and keep at 220 degrees F for 30 minutes.
Reduce heat and slowly add first set of hops. Continue to boil for
30 minutes. Lower heat and simmer final aroma hops and Irish moss
for 15 minutes.
Alcohol - 7.375
- Primary for one week (actual 10 days)
- Bottle-conditioned with dextrose. Let sit for 3 months.