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Chocolate Stout
Chocolate Stout
by Mark Sullivan, Chesapeake Real Ale Brewers (CRAB)
Taken from "More Homebrew Favorites", by Lutzen & Stevens.
Ingredients:
- 0.75 pounds Crystal malt
- 0.5 pounds Roasted barley
- 0.33 pounds Black patent malt
- 4 lbs Dark DME
- 3.3 lbs Dark malt syrup
- 6 tsp Gypsum
- 1 oz Northern Brewer hops (7-11% AA)
- 8 tbsp Hershey's unsweetened cocoa
- 1.50 oz Fuggles hops (4-6% AA), seperated into 2 equal piles
- One package Wyeast 1318; London Ale II
Steep grains in 2 gallons of 160 degree F water for 20 minutes. Remove the grains and discard, and bring the water to a boil. Remove from heat.
Add the extracts and the gypsum, and bring the wort back up to a boil. Once it is boiling, set a timer for 60 minutes, and add the Northern Brewer hops. Boil for 20 minutes, and add 0.75 ounces of Fuggles hops.After 30 more minutes, add the remainder of the Fuggles hops. Boil for an additional 10 minutes and remove from heat.
Pitch the yeast as standard. Primary fermentation should take about 5 days. Secondary should take about a week. Prime with 0.5 cup corn sugar and bottle. Age as needed.
This recipe is a bit extrapolated by me. The original syrup listed to use was a hopped extract, but I have always preferred adding my own hops. The first addition of Fuggles is my way of compensating for the lack of hopped syrup.
Secondly, the yeast strain is my own addition as well. The original recipe does not specify a variety to use, so I made the decision. Pretty much any American or British strain would be an acceptable substitution.
This is an old one, but I was wondering if anyone has tried to make it, or how this turned out. Thinking of trying a chocolate in a couple of weeks and looking for input.
Thanks.
Screw the 8 tbsp of cocao powder.
I made a chocolate porter a year ago or so and I used the whole 10oz Hershey's cocoa powder tin.
That gave me a great chocolate taste without being over the top. I had a 4rth of july party and my guests downed the entire 5 gallon keg of that stuff on a hot summer afternoon! Go figure.
Yeah I just knocked out a Chocolate Stout and used the whole 8 oz. can of powder...looking really nice.
So 8z cocoa powder added with 10 minutes left in the boil? Does that sound about right?
McBrewer wrote:
So 8z cocoa powder added with 10 minutes left in the boil? Does that sound about right?
Screw all that man, just 8 oz in a pint glass with 8 oz of porter on top of it. Suck it up with your racking cane!
OK, 10 minutes left is a fine time to add the cocoa.
Hmmm, 8oz in a pint glass... I like it!! I'm trying it tonight! (you may need to send the paramedics my way though...)
I'm planning on brewing up my chocolate stout this weekend and put together a recipe. Any thoughts on the recipe would be appreciated.
.75 lbs Black Patent
.5 lbs Roasted Barley
.25 lbs Chocolate
3 lbs light LME
3 lbs dark DME
1 oz Centennial (60 min)
.5 oz Willamette (30 min)
.5 oz Fuggle (5 min)
8oz cocoa powder (10 minutes)
1 pack liquid Irish Ale Yeast w/ starter
I'm looking for something that will have a decent chocolate flavor but still be drinkable.
Again, any thoughts are greatly appreciated.
McBrewer wrote:
I'm planning on brewing up my chocolate stout this weekend and put together a recipe. Any thoughts on the recipe would be appreciated.
.75 lbs Black Patent
.5 lbs Roasted Barley
.25 lbs Chocolate
3 lbs light LME
3 lbs dark DME
1 oz Centennial (60 min)
.5 oz Willamette (30 min)
.5 oz Fuggle (5 min)
8oz cocoa powder (10 minutes)
1 pack liquid Irish Ale Yeast w/ starter
I'm looking for something that will have a decent chocolate flavor but still be drinkable.
Again, any thoughts are greatly appreciated.
Recipe looks pretty much fine. However I would go to 1lb Roasted barley and replace the dark DME with light DME. Colored extracts are not worth it. You'll be much happier in the years to come if you start formulating all your recipes using only the lightest extract you can find. Get all your flavor and color from steeping grains.
For my tastes I am not a big black patent in a stout fan, so I would switch the amounts with the chocolate, go with 0.25 of black and 0.75 chocolate malt too.
So my version of your recipe looks like this (changes are bold):
.25lbs Black Patent
1.0 lbs Roasted Barley
.75 lbs Chocolate
3 lbs light LME
3 lbs light DME
1 oz Centennial (60 min)
.5 oz Willamette (30 min)
.5 oz Fuggle (5 min)
8oz cocoa powder (10 minutes)
1 pack liquid Irish Ale Yeast w/ starter
Thanks for your input, I think I'll give that a try. May brew up the original recipe later too so I can compare them. No way to go wrong there. 
Thanks again!
I brewed this up on Saturday and it looks great. The base recipe had great color and aroma, and seems to be very strong on its own. It turned a really nice deep brown when I added the cocoa, and smells great. After I pitched the yeast, it only took about 2 hours for fermentation to start, and was VERY active in about 4.
However, it started slowing down Sunday night and is now basically dormant. I'm worried that the yeast may have burned itself out too early and more fermentation is needed. I failed to make a starter for this batch, which is why I think it died out.
I think I should probably pitch a packet of dry yeast now to make sure everything is fermented out, but wanted to see if there were any other thoughts on the matter.
Thanks for your advice!
You can't tell what's going on by bubbles alone.
Nor will pitching new yeast "make sure everything is fermented out". It could already be fermented out.
Relax and don't worry.
The OG on this brew must be around 1.052 I think. It is entirely conceivable that the most active portion of fermentation is over. So just let it ride for another 7-10 days, then do whatever you do with your beers from there. (i.e. secondary or bottle)
If you are freaked out then take a gravity reading today and check it again in another few days. Regardless, I'd still let it sit for another 10 days....so checking it is some what pointless (IMO).
Guess I should just relax and have a homebrew. 
I'll wait it out a while. OG was at 1.050, so you're right on with your guestimate. Thanks for the advice. I'll probably check the gravity next weekend to see how its doing, just a little different than what I'm used to. Brew and learn I suppose.
Thanks!
When you were brewing with the Coco powder did you use and entire 10oz can of the unsweetened powder?
At 1.050 the fermentation will mostly be done in a couple days as mentioned. I brew stouts a lot and the og is about what you had. It's ferments out in a few days and I leave it in primary for a week then if there is a lot of trub on thebottom of carboy I'll syphon into a secondary for a week then bottle.
DC
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