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Home » Recipes » 2005 DKM - Best of Show - Craig Wickham's Imperial Cocoa Stout
2005 DKM - Best of Show - Craig Wickham's Imperial Cocoa Stout
Style:    24.2 - Specialty - Herb/Spice
Brewed by:    Craig Wickham
Batch Size:    5.0 Gallons
Boil Time:    90 Minutes
Est. OG:    1.080
Actual OG:    1.080
Est. IBU:    48.5 IBUs
Est. Color:    61.1 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Dark Liquid Malt Extract Alexander's 9.0 lbs 72.0%
Flaked Oats 1.0 lbs 8%
Roasted Barley 1.0 lbs 8%
Special B Malt Belgian 0.5 lbs 4%
Marris Otter Malt Crisp 0.25 lbs 2.0%
Black Patent Malt 0.25 lbs 2.0%
Cara-Wheat Malt Weyermann 0.25 lbs 2.0%
Chocolate Malt Scottish 0.25 lbs 2.0%
Hops
Name Form Alpha Amount Time
Target Pellet 11.0% 1.0 oz 90
Bramling Cross Pellet 6.0% 0.75 20
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 1028 London Ale Ale 0.5G Starters
Mash Schedule
Step Rest Temp Rest Time Heat Water
Steep 160 F 60 minutes Infusion
Sparge 160 F
Extras
7oz. Hersey Dry Cocoa
1/2 tsp. Gypsum
Notes
Craig's winning of the Best of Show should once again remind us that extract beers are not necessarily inferior to an all grain brew. All of the judges at the table liked this beer a lot and it took the award hands down.
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