No Name Chocolate Stout

This is my first foray into a couple different brewing areas.  First, it is my first stout.  Second, it is the first time I am dispensing from a KEG.  We'll see how it goes.

Equipment Needs

1 - 6.5 Gallon Food Grade Plastic Pales for fer                                          mentor.
1 - 6.5 Gallon Food Grade Plastic Pale with spigot for bottling.
Airlock.
1 - 4+ Gallon stainless steel stock pot for brew-pot.
Food thermometer capable of measuring up to 220+ degrees.
3 way hydrometer.
3 feet of 3/4 inch plastic tubing.
Siphoning setup.
Long spoon.
45-50 12 oz. Crown Top bottles or equivalent.
45-50 Crown Top Bottle Caps.
5 Gallon Ball Lock Keg
5 lb. Carbon Dioxide tank

Ingredients

1 lb flaked Oats
1/2 lb. flaked Barley
1/2 lb. chocolate malt
9 lb. Dark Malt Extract
1 oz Nugget Hops @ 60 min.
1 oz Kent Goldings @ 15 min.
1 oz Kent Goldings @ 5 min.
1 tsp. Irish Moss @ 15 min.
1/2 cup Nestle Baking Cocoa
Wyeast 1084 (Irish Ale)

Procedure

  1. Heat Grains an 2 gallons water until almost boiling.
  2. Remove grains, add syrup and boil hops
  3. After 45 minutes boiling, add Aroma Hops and Irish Moss (Immerse Chiller)
  4. Add Cocoa between 45-50 Minutes.
  5. After 55 minutes, add finishing hops
  6. Cool to < 80 degrees F.
  7. Mix with ~3 gallons cold water (to 5 gallons)
  8. Aerate 10-15 minutes
  9. Add Wyeast
  10. Ferment

Notes

Brewed February 17, 2002.

Transferred to Secondary, February 24, 2002.

Original Gravity 1.058

Final Gravity 1.018

Alcohol By Volume 5.25%

Results

This is definitely the best I've done to date.  It doesn't really have the cocoa taste that I'd like, so I will have to play with where I add the cocoa, and maybe monkey with how much, but overall, it is a very, VERY smooth beer and tastes very good.

The kegging thing went pretty well.  The only problem is I don't have a place to cool the keg.  I really need to get a refrigerator.  Hopefully that is the next big purchase.