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Old 08-01-2007, 02:25 AM   #1
BNVince
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Default Chocolate Stout Noob Question

I'm thinking about brewing the following recipe I found for a 5 gallon double chocolate stout:

6lb Light Malt Extract (I'm assuming liquid is better???)
1lb Crystal 90L
.5lb Black Patent
.5lb Chocolate Malt
.25lb Roasted Barley

Steep grains for 30 minutes at 155 degrees.

Add malt extract (off the boil). Bring to a boil and add .5oz Kent Golding hops and 2 tbsp. of baker's chocolate (I read this helps to release the oils and keep head retention) for one hour.

Pitch White Labs London Ale yeast.

7-10 days in primary (or whenever hydrometer readings are the same for 3 days straight). Transfer to secondary carboy for 2 weeks. Bottle for 3.

Qbrew gives me the following readings:
OG 1.049
FG 1.012
Bitterness 11
Recipe Color 35

So here are my noob questions. First off, how does this recipe look in general? What I'm really looking for is a great stout with a bit more then mild chocolate flavor. I am also interested in head retention. I have no idea what factors contribute to head retention. Ideally, I would like a nice white head that holds for as long as possible.

Thanks in advance.

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Old 08-01-2007, 02:33 AM   #2
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I'll leave the more advanced advice to someone else (I'm not good at formulating recipes yet). The one thing I would say is that you might want to substitute dry extract instead of the liquid depending on how often your LHBS rotates stock. Depending on age/storage conditions the LME might give you what is known as the extract twang.

As far as chocolate flavor, the chocolate malt should help. There are some recipes out there that call for the addition of actual chocolate to enhance the flavor. You might want to look into that. One of the commercial versions I tried (Bison Brewing) with real chocolate actually had less chocolate flavor than one using chocolate malt. (Descheutes Brewing Co). The Rogue chocolate stout was pretty good though.

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Old 08-01-2007, 02:38 AM   #3
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As for head retention there are some specialty malts that help out with that. Check out the following link
http://beeradvocate.com/beer/101/malts
http://www.foamrangers.com/malts.html

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Old 08-01-2007, 03:16 AM   #4
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Rogue reportedly adds chocolate extract to their chocolate stout at bottling. If you want a lot of chocolate flavor, I would use the extract.

Also, I would cut back or leave out the black patent entirely. In my opinion, the acrid flavor of the black patent will clash with the chocolate flavor.

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Old 08-01-2007, 04:07 AM   #5
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The grains are similar to what I used on our first choc stout. I used 1/4 lb of both the black patent and roasted barley. I also used dark malt and crystal 50-60 instead of light malt and crystal 90 but still it's pretty close. I didn't use any choc malt because I didn't have any.

Two tablespoons of the cocoa is not much. Most recipes call for 4 ounces of cocoa but I used 8 ounces. We only had one taster out of 50 that picked up the cocoa right away, however, I also had brown sugar, molasses, and lactose in my recipe so it made a tasty but complex blend of flavors. The chocolate doesn't hit you right away. One thing I should note about using cocoa is that it takes a while for the cocoa to settle out and you get quite a pile of trub on the bottom.

I tend to go easy on hops but your hops seem a little low to me. Kent is not a particularly strong hop. Of course, that is a personal preference but you asked for our 2 cents.
Sorry, didn't mean to go on and on about my recipe but the chocolate stouts are close to my heart. Have fun with yours!

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Old 08-01-2007, 12:12 PM   #6
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I would drop the black patent from the recipe. With the chocolate malt and the roasted barley color is not going to be an issue...not to mention that depending on the variety used, its flavor could bring the chocolate flavor down.

I would agree that your IBUs are rather low too.

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Old 08-01-2007, 12:53 PM   #7
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brewt00l is right...no need for the patent. I've found out the hard way that it's WAY too easy to overdo your roasted dark malts in a stout/porter. And patent isn't required for stout---roasted barley and chocolate are all you really need.

I've got a recipe for Young's Double Chocolate Stout in my BYO 150 Clones Issue at home...and I do believe they add cocoa powder towards the end of the boil. Personally, I've made a chocolate-coffee stout in the past and went off the deep end by adding 8oz of unsweetened baking chocolate 20 mins before the end of the boil. And it ended up rocking faces. So you could do that too---just expect the oils from the chocolate to make the beer silkier and more viscous---not bad things in a stout!

Desertbronze: if I'm not mistaken, Rogue doesn't use extract, they use real Belgian chocolate.

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Old 08-01-2007, 03:40 PM   #8
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I brewed a chocolate stout with London ale yeast (wlp013) on Sunday and it took until last night to start.

Jus' sayin' Had to complain to somone.

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Old 08-01-2007, 03:41 PM   #9
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Thanks for all the feedback. So basically, dropping the black patent, upping the Kent Golding hops to say 1oz, and adding 8oz of unsweetened baking chocolate 20 mins before the end is the new and improved recipe.

Also, I was curious as to the yeast. Should I go with the London ale or Irish ale?

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Old 08-01-2007, 04:22 PM   #10
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Quote:
Originally Posted by Evan!
Desertbronze: if I'm not mistaken, Rogue doesn't use extract, they use real Belgian chocolate.
From the Rogue website

Chocolate Stout

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The recipe for Rogue Chocolate Stout was created several years ago for export to Japan. The exported twelve ounce Chocolate Bear Beer bottle label is in Kanji and features a teddy bear with a pink heart on his belly. Chocolate Stout was released for Valentine's Day in 2001 in a twenty-two ounce bottle for the US market. The label features a Roguester (Sebbie Buhler) on the label. The bottled of Chocolate Stout is available on a very limited basis in the US, so get it while you can!

Hedonistic! Ebony in color with a rich creamy head. The mellow flavor of oats, chocolate malts, and real chocolate are balanced perfectly with the right amount of hops for a bittersweet finish. Chocolate Stout is brewed with 10 ingredients: Northwest Harrington and Klages, Crystal 135-165 and Beeston Chocolate Malts, Cascade Hops, Rolled Oats and Roasted Barley, Natural Chocolate Flavor, Free Range Coastal Waters and PacMan Yeast. Chocolate Stout is available year-round only in the classic 22-ounce bottle and on draft.

Measurements: 15 degrees Plato, IBU 69, Apparent Attenuation 77, Lovibond 135 degrees.
No Chemicals, Additives, or Preservatives


Natural Chocolate Flavor - whatever that means. Zymurgy published some Rogue clone recipes a few years back. That recipe calls for chocolate extract. I'll see if I can find it at home tonight.

That being said - I've tried cocoa powder and baking chocolate. Both gave an acceptable chocolate flavor, but the flavor was not as intense as in the Rogue Chocolate Stout. I need to make another one and try the extract.
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