Choc Sweet Stout

6 lb DME pale malt/wheat blend 60%/40% (Williams Brewing)
1 lb crystal 40
1 lb dehusked carafa 2
.5 lb roasted barley, 580L

1 oz US goldings @ 60
1 oz US goldings @ 15

1 t irish moss @ 15
1 c german rock sugar @ 15
1/4 c dark (not blackstrap) molasses @ 15

1 lb lactose @ 10
1 cup cocoa powder @ 10


Steeped specialty grains 30 minutes at 155 F; added extract at beginning of boil. Bottle carbed 2.4 volumes... Except for 2 bottles that I set aside when I racked to secondary. I put some table sugar in those (I was being impatient), and they came out over-carbed, but still yummy. Had 3/4 glass full of head on those. ...

Being my second brew, I think this came out pretty well. Friends were impressed anyway. Been maturing for a couple months now; I actually love it and can't stop drinking it (well, I do stop because SWMBO says so ). I just brewed my third beer, my first all-grain, a couple days ago. See how that goes I guess...

Ok, I'm looking for a sweet chocolate stout. Are you still making this recipe?

Hi, well I haven't made it since then. It was my second brew, so since then I have been making other things to expand my abilities. HOWEVER, everybody still says that this is their favorite brew of mine, even though I have been making AG for a while now and have made awesome things since then... Kind of irritating, but they love this sweet stout more than anything. If I made it again I would do AG, ditch the molasses, and probably just use us-05 or notty. The irish ale yeast did work out well though... come to think of it, I might use wlp005 next time and let it age a bit more. That would come out pretty good I think.

Some of the numbers (SRM, IBU, ABV, etc.) are off, as I had a weird setup for brewing back then and just winged it.

Thanks for the reply. I'm going to have to give this a shot.

:rockin: