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Old 10-21-2008, 09:10 PM   #11
cd2448
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Anyone made this recently? I'm looking for something along the lines of the Young's Double Choc stout for my next brew - is this the way to go?

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Old 10-22-2008, 12:20 AM   #12
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maybe leave out the lactose... This is a milk stout with chocolate basically, youngs isn't the slightest bit sweet, more of a bitter chocolate.

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Old 10-22-2008, 03:20 AM   #13
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Quote:
Originally Posted by z987k View Post
maybe leave out the lactose... This is a milk stout with chocolate basically, youngs isn't the slightest bit sweet, more of a bitter chocolate.
thanks dude. i guess i could leave the lactose out until bottling, right? so i could see before bottling where it is taste-wise and decide if i want to back-sweeten a wee bit.
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Old 10-22-2008, 04:34 AM   #14
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I would look for something along the lines of an irish stout and add chocolate to that. Young's is dry, this is not at all.

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Old 03-05-2009, 10:21 PM   #15
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Wasn't sure if you check your recipe posts, so I sent the same question via a PM..... but when do you add the lactose? At the start of the wort boil?

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Old 03-06-2009, 12:31 AM   #16
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At the end of the boil. Better hop utilization.

I'll also add that I'm constantly tweaking this recipe, as it's one of my favorites. This time around it's higher gravity, but same grain bill as my efficiency is a lot higher these days, different hops and yeast.

Still Single infusion at 154.
OG: 1.073
SRM: 50*
IBU: 38
10lbs 2-row
2lbs Chocolate Malt
.5lbs Carafa III
.5lb Cara-pils
1lb lactose
1.6oz cluster @ 7.9% 90mins
Yeast: Windsor
4 oz Bakers chocolate in mash
4 oz Bakers chocolate at end of boil
1tsp irish moss @ 15mins
Water adjusted to mimic London's.

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