Brew #23: Chinni Chocolate Stout
1lb Munich Malt
1lb 120L Crystal Malt
8 oz Roasted Barley
4 oz Chocolate Malt
4 lb Amber DME
1 oz Northern Brewer hop pellets
Wyeast 1084 Irish Ale Yeast
Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and Murphy’s Stout
Unique properties: This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64º F, (18º C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation – medium; apparent attenuation 71-75%.
O.G. 1.055
