Bitter Chocolate Imperial Stout
Bitter Chocolate Imperial Stout
(5 gallons/19 L, extract with grains)
OG = 1.071 FG = 1.022 IBU = 33 SRM = 35 ABV = 6.8%
Ingredients
8 lbs. (3.6 kg) Briess traditional dark dried malt extract
4 oz. (113 g) black malt
4 oz. (113 g) chocolate malt
4 oz. (113 g) roasted barley 8 AAU Target hops (60 min.) (1 oz./28 g at 8% alpha acids)
4 AAUs Fuggles hops (15 min.) (1 oz./28 g at 4% alpha acids)
2 oz. (57 g) unsweetened baker’s chocolate, broken (15 min.)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB Ale) or Lallemand Windsor Ale yeast
3/4 cup corn sugar (if priming)
Step by Step
Steep the black and chocolate malts and the roasted barley in 3 gallons (11 L) of cold water. Gradually raise heat to 170 °F (77 °C). Remove grains and rinse them back into the pot with hot water. Stir in dried malt extract, bring to boil, and add Target hops. Boil 45 minutes, add Fuggles hops and the baker’s chocolate. Boil 15 minutes, remove from heat, cool 15 minutes. Add to fermenter along with enough water to make 5.25 gallons (20 L). Cool to 70 °F (21 °C), pitch yeast. Seal and ferment for ten days at this temperature. If you would like, rack to secondary and age in a cool dark place for a month. Keg or bottle condition as normal.
