Eye Opener Stout NHC 2004

Corey Martin

Dry Stout with Chocolate and Coffee

 for 5 U.S. gal (19 L)

Ingredients

            8.0       lb (3.63 kg) Maris Otter pale malt

            1.0       lb (0.45 kg) black patent malt

            0.5       lb (227 g) Special Roast malt

            0.5       lb (227 g) British chocolate malt

            0.5       lb (227 g) flaked barley

            0.5       lb (227 g) flaked oats

            0.75     lb Maxwell House coffee, steeped in keg for 10 days

            3.0       oz  liquid chocolate flavoring, added at kegging

            1.0       oz (28 g) Challenger pellet hops, 7.7% alpha acid (60 min)

            0.33     oz (9 g) N. Brewer pellet hops, 7.9% alpha acid (60 min)

            1          L Wyeast No. 1318 London ale III yeast starter

                        Forced CO2 to carbonate

                        Irish moss to clarify

Directions

            •          Original specific gravity: 1.062

            •          Final specific gravity: 1.018

            •          Boiling time: 60 minutes

            •          Primary fermentation: 12 days at 68° F (20° C) in plastic

            •          Secondary fermentation: 21 days at 68° F (20° C) in glass

Brewer’s Specifics

Mash grains for 90 minutes at 154° F (68° C). Add flavorings at kegging.

Judges’ Comments

“Really wonderful with one small suggestion. Watch the bitter in the finish; try to soften that edge. Otherwise, a rich treat and a complete joy! Awesome effort.”

“I like this beer a lot. The chocolate and coffee are balanced very well. My only complaint would be that the base beer is more like a foreign style stout. But the chocolate is probably adding to the body. Well done.”