Double Chocolate Stout

Heat 5 gal. water to 152°F. Place grains in grain bag and tie off. Suspend the grain bag above the bottom of the pot, but keep the grains submerged. Allow the grains to steep for 30 minutes at 152°F.

Place grain bag in a strainer above the brew pot and turn the burner to High. Pour 1 gal. water over the grains to rinse the grains off. Do NOT squeeze grain bag. Collect 5 gal. of wort for the boil.

Bring wort to a rolling boil. Stir the bottom of the brew pot to keep from scorching the bottom. Set timer for 50 minutes.

Add bittering hops once the rolling boil has started. After 50 minutes, add aroma hops and boil for 10 more minutes. If you have a coil cooler, insert it into the brew pot now.
After a total of 60 minutes, remove brew pot from heat.

Cool wort to 68°F. Scoop 1 cup of wort with sanitized measuring cup and add yeast to it. Cover with napkin.

Place strainer over primary fermentation vessel and strain wort through it, removing hops and other solids. Pitch yeast into wort and close the fermentation vessel. Install airlock, and place primary fermentation vessel in a cool dry place, maintaining about 68°F. Allow to ferment for 10 days.

Boil 1/2 cup of water in a small pot. Add chocolate chips and boil for an additional 2 minutes, stirring constantly. Add mixture to wort and mix with a large, sanitized spoon. Rack wort into secondary fermentation vessel. Install airlock and ferment for 7 days.

Clean and sanitize beer bottles, bottle caps, bottling vessel, and bottling hose. Bring 2/3 cup water to a boil. Remove from heat and add priming sugar. Mix well until dissolved. Pour sugar mixture into bottling vessel. Rack beer from secondary vessel into the bottling vessel. Stir with large, sanitized spoon. Use bottling hose to bottle beer, and cap bottles.

Store bottles in a cool, dark place for two weeks to carbonate. Allow at least two more weeks for the beer to condition.