Chocolate Stout

[Nigel1969]

Been looking around for decent recipes for this brew. The best and probably the easiest I've come across, is Ditche's idea on just adding some extract to your pint.

[crafty john]

You are the second person I have had to tell today, STOP HITTING THE POST BUTTON

[Nigel1969]

?

[jimp2003]

What method are you using? All-Grain, Extract or KIts?

If it is either of the first two then you must have been looking in the wrong places if the best solution you have found is to add a bit of extract to your pint - There are plenty of good chocolate stout recipes on here.

[crafty john]

?

Sorry wrong thread

[seymour]

This "extract with grain" recipe from Brew Your Own Magazine has always intrigued me, but I haven't personally brewed it. I've heard it's very similar to Youngs Double Chocolate Stout, plus coffee of course, but you could always skip that step if you like.

http://www.byo.com/stories/recipeindex/ ... esso-stout

Buzz’ard Double Chocolate Espresso Stout
5 US gal = 19L, extract with grain

Ingredients:
8 lbs = 3.6 kg, Liquid dark malt extract
0.5 lb = 0.2 kg, crystal malt (120 °L)
0.5 lb = 0.2 kg, chocolate malt
0.5 lb = 0.2 kg, roasted barley
1 lb = 0.45 kg, high-quality chocolate powder
2 oz = 57 g, Northern Brewer hops
0.5 lb = 0.2 kg, espresso beans, fine ground, brewed to 1 gallon/3.8 L of coffee

Yeast:
American Ale yeast/"Chico", available as White Labs WLP001, Wyeast 1056, Safale US-05, etc.

Step by Step:
Place grains in 2.5 gallons (9.5 L) of water, heat to 170º F (77° C), let sit for 25 minutes. Return to boil, dissolve extract. Return to boil. Add 1-1/2 oz. (43 g) hops and chocolate (add slowly and stir constantly so it doesn’t stick and burn on the bottom). At 45 minutes add 1/2 oz. (14 g) hops. At 60 minutes, turn off the boil. Chill to 88° F (31° C) and add to carboy with 1-1/2 gallons (5.7 L) water.

Pitch yeast (built up as a one-quart starter with DME) at 78º F (26° C). After primary is complete, rack to secondary, store in cool place (below 60º F or 16° C) for 45 days. Rack to bottling bucket, add one gallon (3.8 L) room temperature coffee and 3/4 cup bottling sugar. Stir well to mix and then bottle.

Stats:
OG: 1.072
FG: 1.020
ABV: 6.8%
IBU: 56
SRM: 35

[seymour]

Stone 12th Anniversary Bitter Chocolate Oatmeal Stout

Actual homebrew recipe provided by brewery, 5 US gallons
http://www.stonebrew.com/12th/ale/

16 lbs, 2-row pale
.5 lbs, cara-pils malt
.5 lbs, crystal malt 15
2 lbs, flaked oats
1 lb, chocolate malt
.25 lbs, roasted barley
.25 lb, black malt

In boil:
3.25 oz, cocoa – 15 minutes
3 AAU Galena hops – 90 minute
2 AAU Willamette hops – 60 minute
6.5 AAU Summit hops – 60 minute
1 tsp, Irish Moss

Mash: at 150F

Boil: for 90 min

Yeast: White Labs WLP002 English Ale
Ferment: at 66F

STATS:
OG: 1.099
FG: 1.011
ABV: 9.25%

[seymour]

SEYMOUR CHOCOLATE STOUT
all-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
72% = 8.28 lb = 3.76 kg, Pale malt
9% = 1.04 lb = 472 g, Chocolate malt
9% = 1.04 lb = 472 g, Flaked barley
7% = .81 lb = 367 g, Roasted barley
3% = .35 lb = 159 g, Steel-cut porridge oats

HOPS:
1.3 oz = 37 g, Challenger, 90 minutes
.5 oz = 14 g, Bramling Cross, 5 minutes, steep until chilled

MASH at 152°F/66.7°C for 90 minutes

BOIL 90 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle, Irish moss near end of boil for clarity.

YEAST: your favourite well-attenuating English ale yeast: Fullers, Nottingham, Coopers, S-04, etc.

STATS assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.054
FG: 1.012
ABV: 5.4%
IBU: 31
COLOUR: 50° SRM/98.5° EBC

[Nigel1969]

It's a bit complex. We're all still experimenting, even the large breweries could all improve their brews.

[john_drummer]

try this 21L BIAB/AG recipe:

3520g Pale Malt
520g Chocolate Malt
200g Flaked Oats
200g Torrified Wheat
100g Black Roasted Barley
75g cocoa powder (more if you like it obviously chocolatey)
mash for 90 mins at 68deg

40g Fuggles 90min boil
10g Fuggles 10min boil
10g Fuggles at Flameout
Irish Moss/Protofloc etc 10 mins from end.
Danstar Nottingham Yeast

Colour 68.2 EBC, Bitterness 31.6 IBU, OG 1045, predicted FG 1011

I brewed some of this some time ago, it's very very nice. Just a subtle hint of chocolate from 75g cocoa, I was going to try 100g but got worried I'd end up with a boozy chocolate milkshake
Next batch probably will be 100g cocoa powder

[Manx Guy]

SEYMOUR CHOCOLATE STOUT
all-grain recipe
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
72% = 8.28 lb = 3.76 kg, Pale malt
9% = 1.04 lb = 472 g, Chocolate malt
9% = 1.04 lb = 472 g, Flaked barley
7% = .81 lb = 367 g, Roasted barley
3% = .35 lb = 159 g, Steel-cut porridge oats

HOPS:
1.3 oz = 37 g, Challenger, 90 minutes
.5 oz = 14 g, Bramling Cross, 5 minutes, steep until chilled

Hey Seymour!

Have you brewed this?

I'm tempted to give something like this a go after drinking a bottle of Batemans Mocha last night...
It reminded me of Kahlua...! But in a good way...

MASH at 152°F/66.7°C for 90 minutes

BOIL 90 minutes

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle, Irish moss near end of boil for clarity.

YEAST: your favourite well-attenuating English ale yeast: Fullers, Nottingham, Coopers, S-04, etc.

STATS assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.054
FG: 1.012
ABV: 5.4%
IBU: 31
COLOUR: 50° SRM/98.5° EBC

I thought about adding some cocoa nibs to the ash also, maybe few ounces -any thoughts?
I would also raise the OG to the 1059-1060 mark

Cheers!

Guy

[seymour]

Yeah, I have and it's a nice full-bodied, complex pint. Both of your tweaks are excellent ideas. Several US microbreweries brew beers like that for Valentine's Day.

[6470zzy]

How many ounces of cocoa nibs are we talking about and are you going to add them to the mash or into a secondary ?

Cheers

[Manx Guy]

Hi

I was going to add 50g or so of nibs to the mash.
I also toyed with adding some freshly ground coffee at the end of the boil...
Not sure about that though, the roast may give enough coffee notes...

Cheers!

Guy

[6470zzy]

Hi

I was going to add 50g or so of nibs to the mash.
I also toyed with adding some freshly ground coffee at the end of the boil...
Not sure about that though, the roast may give enough coffee notes...

Cheers!

Guy

I have a half kilo of the nibs...........very tempting to toss in the lot
I think that I shall be able to restrain myself though as I have another few days until brew day and I plan on macerating the nibs in some Gosling’s Black Seal Rum for a few days anyway. I do like your coffee idea though

Cheers