Mad Monkee Chocolate Cream Stout  Beer  1185 reads

barley malt hops
Description: A very dark, creamy stout

Batch size: 15 gallons



2.5 pounds roasted barley
0.5 pounds black patent
2.5 pounds oatmeal
1.5 pounds chocolate malt


10 ounces unsweetened cocoa powder
10 ounces lactose
4 pounds light dried malt extract (DME)
4 pounds Pale Malt
2 pounds Dark Malt
3 pounds adjunct
0.5 pounds ale yeast


First hops: 3.5 ounces Northern Brewer hops (bittering)
Aroma hops: 1 ounce Brewer Finishing hops
1 teaspoon Irish Moss

Additional Ingredients:

3/4 cup dextrose (for priming)
1 pound lactose (add at filtering)

Brewing Instructions:
Steep all grains at 160 degrees F for 45 minutes. Bring wort to boil. Add extracts and keep at 220 degrees F for 30 minutes. Reduce heat and slowly add first set of hops. Continue to boil for 30 minutes. Lower heat and simmer final aroma hops and Irish moss for 15 minutes.


Primary for one week (actual 10 days)
Bottle-conditioned with dextrose. Let sit for 3 months.
Alcohol - 7.375
Rating 2.58/5
Rating: 2.6/5 (176 votes)
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