Recipe Type: All Grain Yeast: 1056 Yeast Starter: 1 quart Batch Size (Gallons): 6 Original Gravity: 1.062 Final Gravity: 1.016 IBU: 40 Boiling Time (Minutes): 90 Color: 40 Primary Fermentation (# of Days & Temp): 10 Tasting Notes: Roasty dark chocolate with dark cherries, balanced and decadent.
10.5 lbs Domestic 2-Row
12 oz Bairds Chocolate malt
10 oz. Bairds Black Malt
8 oz Bairds 50/60 L crystal malt
8 oz Caramunich III
.65 oz Simcoe 60 min
1 oz Willamette 15 min
1 oz Willamette Flame out
Wyeast 1056 starter.
I have brewed this many times, and it has received scores from 37 to 42 points in every homebrew competition I have entered. Straddles the Robust Porter/American Stout category. I actually have entered it in both categories and scored well in both.
British specialty malts make a big difference in this beer, I have tried it with American chocolate and black malts, and if ends up too astringent for my taste.