Byo Subscribers!

[lucas]

the byo website tells me that the may-june 06 issue has a recipie for a Young's Double Chocolate Stout clone. would someone who possesses the magazine be so kind as to transcribe it here for me?

 

[Ross]

the byo website tells me that the may-june 06 issue has a recipie for a Young's Double Chocolate Stout clone. would someone who possesses the magazine be so kind as to transcribe it here for me?

It's also in the BYO "150 classic clone recipes" if you can beg, borrow or steal a copy.

cheers Ross

 

[drsmurto]

googled and found this - Link

Cheers
DrSmurto

 

[NRB]

When it arrives at work I can give you a photocopy of it lucas. Or take a photo and e-mail or transcribe....

Whoops, I see it's last year. I'll have a look at my collection!

 

[NRB]

Here you go Lucas:

Young's Double Chocolate Stout Clone

3.1kg 2-row pale ale malt
0.31kg crystal 60
0.37kg chocolate malt
0.34kg lactose
0.23kg invert sugar
0.11kg cane sugar
0.17kg cocoa powder
9.4g liquid chocolate extract
1 tsp Irish moss (15 mins)
1/8 tsp yeast nutrient (15 mins)
7 AAU Fuggles (60 mins) [40g 5%AA]
1.25 AAU EKG (15 mins) [7g 5%AAA]
WYeast 1318 London Ale III yeast

Heat 9.9L of water to 73C. Stir in crushed grains and mash at 67C for 60 mins. Collect 16L of wort, add 8.5L of water and boil for 90 minutes. Add hops at times indicated in ingredients list. Add sugars, Irish moss and yeast nutrients with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. Cool wort, aerate and pitch yeast. Ferment at 20C. Add chocolate essence in secondary.


This is exactly as printed - notice the change from extract to essence.

 

[lucas]

cheers NRB!