McKagan's Chocolate Stout

Here's the recipe for chocolate stout that Rich McKagan brewed for Food & Froth.

Steep for 30 minutes in 1 gallon water and then rinse with 1 gallon heated water

1 lb crystal malt 60L
1 lb chocolate malt
8oz roasted barley

Add to this 2 gallons of water and bring to a boil for 60 minutes

6.6 lbs english light malt ext
3.3 lb honey
1.5 cups Lactose

Hop with

1 oz E. Kent Goldings 60 minutes
1/2 oz Fuggles 60 minutes
1/2 oz Fuggles 15 minutes

After boil place in 6 gallon carboy, bring volume up to 6 gallons and ferment using

YEAST: Wyeast 1968

After primary blow-off 3 - 5 Days, rack to 5 gallon carboy and finish fermentation

Upon Kegging add 1 bottle Noirot Cocoa flavoring extract

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