I have not tried Youngs. I'd be interested in the extract double chocolate stout. Thx.
You've got to try Young's! I honestly think it's my favorite beer. I buy it every time I go to the craft brew store..
Here's the recipe;
Double Chocolate Stout 1
5.2 gal batch
6 lbs. dark malt LME
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt
1/2 lb. oatmeal (won't add much without mashing, but I used anyway)
3/4 cup unsweetened hershey special dark cocoa (at flame-out)
1 oz. Northern Brewer (bittering) 60 mins
1/2 oz. U.K. Fuggles (flavoring) 30 mins
1 pkg. Windsor Ale Yeast (or White Labs English Ale or Wyeast #1968)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G. - 1.049
F.G. - 1.012
Steep grains at 155F for 30 mins.
Do full boil if possible (starting with 6 gallons of water and the extract)..
You can also do a number of things to increase the chocolate flavor, like..
- add nibs or cocoa powder to secondary (if you add cocoa powder mix it with a shot of vodka so it will mix in and be sanitary)..
- add chocolate extract at bottling.
You can also add 1/2 to 3/4 lb of lactose (last 15 min of boil) to give it that sweet, creamy mouthfeel.. This will change gravity readings stated above..
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I did the cocoa powder vodka in secondary on this batch. On my AG batch I plan on using the extract at bottling..
Good Luck!