Recipe of Favorite Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH

Hello everybody, it's John, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Quick Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH:

1. BEER
2. 6 lb Pale 2-row (1.8°L) malt
3. 1 1/2 lb Munich 10°L malt
4. 1/2 lb Crystal 60°L malt
5. 1/2 lb Crystal 80°L malt
6. 1/2 lb Crystal 120°L malt
7. 1/4 lb Chocolate 350°L malt
8. 1 oz Kent Goldings hops (5.8% aa) (2T)
9. 1/3 oz Cascade hops (5.0%aa) (2t)
10. 3/4 tsp Irish Moss
11. 1 envelope SAFALE S-04 yeast
12. 1/2 cup Corn Sugar (or 3 cups malt extract)
13. optional
14. 2/3 lb Flaked Oats (optionl)

Instructions to make to make Chocolate Stout Single Step Infusion O.G.= @1.054. F.G.= @1.012 ABV%= @5.5 3 GALLON BATCH

1. Pour @ 2.5 gallons of 158° water onto grain mixture and let mash together for 60 minutes. (save 3 cups for conditioning).
2. Transfer to brewpot and bring to a boil.
3. Add Kent Goldings hops and Irish Moss and boil for 60 minutes.
4. Add Cascade hops at 5 minutes
5. Terminate boil and cool to 75°.
6. Transfer to Primary and add water to 3 gallon (if needed).
7. Chech O.G.
8. Aerate and pitch yeast, stir well and put on lid and airlock.
9. Let cool to 68° and hold until bubbling stops.
10. Transfer to Secondary and let clear for @ a week.
11. When bubbling has stopped for 48 hours, take F.G. reading.
12. Boil malt extract (or corn sugar) and add to bucket.
13. Transfer beer to bucket and stir gently.
14. Bottle and condition for @ a week.
15. Cool and ENJOY :-)

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