A recipe for malts hoppy for a Double Chocolate Stout. A dark by hints of chocolate and a toasty aroma, the body is important, but it turns out to be a simple beer to drink.
- Morgan's Dockside Stout
- 1.5 kg Morgan's extract Roasted Stout
- 1 bottle of Samuel Willards Creme de Cacao http://www.pinta.it/it/146/samuel_willard_s/1632/creme_de_cacoa.html
(Insert the whole essence prior to inoculation of yeast)
- Morgans Inglese Ale Yeast
Priming: 4g / lt
Ibu: 28
Alcohol: about 5
