Advice on creating a Fullers Black Cab stout

[aortey]

Hi All,

It's a great pint, anybody know how to produce a clone given the available info (40pints quantities would help!):

http://www.fullers.co.uk/rte.asp?id=267

>This beer is 4.5% Alc. Vol and brewed using a grist produced from 5 different malts including Ale malt, Imperial malt, Crystal malt, Chocolate malt and Golden malted Oats. The hops used are the very traditional English Fuggles and Goldings.

I'm not an accomplished brewer, so sorry if the info given isn't up to scratch.

thanks
Andy.

[john_drummer]

hmm, good question. I had one of these the other night & it was very nice.

I'd have a look at the GW recipes under "stout & porters" & take it from there, although to be fair there are only two stouts in the book, and one of them is a famous Irish one; I'm guessing it'll probably be 90-95% pale malt, but the rest...

maybe something on here: http://www.brewmate.net/recipe - there are a few stout & porter recipes on here

I'd like to try the Saltaire Brewery "Triple Chocoholic" as that is very very nice...

[aortey]

Thanks for the info. I did look at GW's book but like you say it's a bit bereft

I'll do some more digging, but maybe there's some accomplished brewers out there that know of a good starting point?

BTW - I'll defo check out that tip of yours sounds delish!

Andy.

[seymour]

I'll take a stab. This should get you extremely close, matches the brewing stats and is even a true-to-style BJCP recipe, in case you want it judged. It sounds delicious, if I do say so myself.

"Golden malted oats" would be great, but good luck sourcing that or malting oats yourself! No need. Even at small percentages, oats add wondrous head retention, lace, and creamy mouthfeel to stouts. They don't need to be malted; any form from your kitchen will do: quick oats, rolled, flaked, pinhead, steel-cut, Scotch, etc. Just run 'em through your mill with the rest of the grainbill.

~~~~~~~~~~~~

Fullers Black Cab Oatmeal Stout
Seymour's all-grain clone recipe

10.5 US gallons = 8.75 Imperial gallons = 40 L

GRAINBILL:
81.8% = 13.5 lbs = 6.12 kg, 2-row Pale Malt (Maris or Tipple preferred)
6.1% = 1 lb = .45 kg, British Crystal 40-50L
6.1% = 1 lb = .45 kg, Chocolate malt
3% = ½ lb = .23 kg, Roasted barley
3% = ½ lb = .23 kg, Quick oats

HOPS:
2 oz = 56.7 g, Fuggles (5AA%), 60 min
1 oz = 28.3 g, Goldings (5AA%), 30 min
1 oz = 28.3 g, Goldings (5AA%), end of boil

Pinch of calcium carbonate (chalk) in mash.
MASH @ 154°F/68°C for 60 min or until converted.

YEAST:
Fullers strain, from a bottle culture, White Labs WLP002, or Wyeast 1968.
Ferment at 64-72°F/18-22°C.

PRIME cask or bottles with 1 cup dark brown sugar, boiled with a bit of water. Store 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C. Serve and enjoy!

STATS assume 80% mash efficiency and 75% yeast attenuation:
OG = 1.047
FG = 1.012
ABV = 4.5%
IBU = 25
Color = 30°SRM/59°EBC

[aortey]

Woah, that's an impressive post - with some serious skill

thanks for the help & time involved.
Andy

[seymour]

Woah, that's an impressive post - with some serious skill...thanks for the help & time involved.

My pleasure. Happy brewing!
-Seymour

[john_drummer]

on a similar theme, the Saltaire Brewery Triple Chocoholic Stout is rather nice.

The grain bill is listed on the label, which is rather kind of them:

80% Pale Maris Otter
4% Pale Oat Malt
4% Torrified Wheat
12% Chocolate Malt

hops are simply fuggles "to add bitterness and aroma" so I'm assuming some at start of boil & some at 10 mins, but they also add chocolate syrup, cocoa powder and chocolate essence.

any suggestions as to how much cocoa powder (skipping the syrup & essence) to add to the recipe without overpowering it?

[aortey]

I've got a double chocolate 'tester' in the FV at the mo!

My inspiration came from this:
http://www.youtube.com/watch?v=50nuFLAo3do

I used a Muntons Stout kit (all available at time) but this guy in the vid went for a Coopers.
Andy

[john_drummer]

cheers Andy, 100g cocoa powder & 150g of chocolate syrup. I don't want it to be overpowering so I may skip the syrup

[lufcaidan]

Hi Guys,

Sorry to hi-jack this thread but I'm also a huge fan of the saltaire triple chocoholic stout and was after some advice.
For a 23l brewlength, how much chocolate essence would you guys recommend if I was using 100g cocoa powder and 150g syrup as John has mentioned? Also what bitterness rating should i be going for?
I'm fairly new to AG so I'm still learning about formulating my own recipes and calculating bitterness etc so any help is much appreciated.

Cheers

[dynamic dave]

I bought two bottles of brooklyn black chocolate stout at weekend and after looking at there website I found this.
http://brooklynbrewery.com/brooklyn-bee ... late-stout

I would like to have a bash at any thoughts.
Spec Sheet
Style: Imperial Stout
Malts: American two-row pale malt, caramel malt, malted wheat and a blend of American roasted malts and barleys
Additions: Contains wheat
Hops: Willamette and American Fuggle
Alcohol by Volume: 10.0%
IBUs: 51
Original Gravity: 21.7° Plato
Calories: 320
Food Pairings: Served in a snifter glass, Brooklyn Black Chocolate Stout is excellent with chocolate desserts, cheesecake, fruit tarts, and ice cream. It is also a very good accompaniment to strong cheeses, such as Stilton (try . Colston-Bassett, T.H. Stevenson or Cropwell Bishop.)
Availability: October-March
Format: 15.5 gal kegs; 5.2-gal kegs; 24/12oz bottles; 4-packs