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Old 02-08-2008, 11:23 PM   #1
Chaos_Being
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Default Creating a big chocolate stout recipie- how's this sound?

Firstoff, I'll give credit where it is due- I'm tweaking sirsloop's German Chocolate Stout recipie as a base, and taking inspiration from some of the other stout/chocolate stout recipies I've seen traded here. I don't have any brewing software (yet!), so I'm going with my intuition on some of the changes...that's how I usually cook, anyways. Let me know how it sounds!

3 gallon boil, 5 gallon batch.

.5lb cracked roasted barley- steep for 30 min
.5lb cracked chocolate malt- steep for 30 min

4 lbs light DME
6 lbs dark DME
6-8oz cocoa powder (wavering on the amount of this to use)

.5-.75oz Nugget @ 60 min
1oz Williamette @ 15 min

1oz vanilla extract, 2oz chocolate extract in the secondary.


I'm aiming for an SG of ~1.080 or so.

I'm planning on using Nottingham, and I have 2 packets available. I already have most of the ingredients as well, save the chocolate malt and 1lb of light DME. The main variables at this point are the amount of bittering hops- the original recipie called for .5oz, but since I am adding a little more DME, I'm wondering if I should bump it up a bit. I'm not a hophead, but I don't want this to be too sweet either. (If necessary, I could put a full ounce in there- I already have the hops on hand.) Like many others making chocolate stouts it seems, the one I have in mind is Young's- only a bigger version of it. I wouldn't want to be much more bitter than that (relatively that is.)

The orginal recipie also called for 4oz of cocoa powder at flameout, I feel inclined to increase it (as in Tuck's Chocolate RIS recipie- he used 8oz.) I'm also wondering if I should add it in the entire boil (as I have seen done in some other chocolate stout recipies,) or emulsify it in some liquid and add it to the primary- this would allow me to leave the trub behind in the pot. If I add the cocoa in the boil, I think I'd have to just dump everything into the primary, so the cocoa could sit in there while the beer is fermenting. I also wonder if boiling it would drive off some of the flavor/aroma of the cocoa as well.

As for the extracts, I figure I'll taste it when I'm ready to rack to secondary, and use that as a guide to how much I want to add. I want to add it to the secondary vs. the primary as to not lose flavor from the extract during fermentation. His original numbers sound pretty good though.

I'd appreciate any feedback! (and note to self- get some brewing software to help me formulate recipies!)

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Old 02-11-2008, 03:03 PM   #2
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Well, I either have such great ideas that no one needs to correct me, or they're so bad that no one wants to say anything

Either way, I'm probably going to be brewing this on the upcoming Monday holiday. Success or disaster? We shall see!

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Old 02-11-2008, 03:24 PM   #3
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I just made another batch of my german chocolate stout last night... I changed a few things this time, so we'll see.

First I used 10.3# LME which resulted in 1.070 OG. If you use 10# DME you'll be upwards of 1.085 (pitch both packs of notty!). I reduced the amount of Chinook to .25oz for 60 minutes and left the saaz alone. I felt the first batch was a little too hoppy for what I was going for so I went with less chinook. If you are at 1.085 you will probably want a little extra hops in there though. For a 1.085 batch figure on around 30 IBU. Your hop schedule looks pretty good. Maybe do .5 nugget for 50 minutes. The cocoa powder is quite bitter and will help balance it out too. I used 2oz coconut extract, 1oz pure vanilla extract (dont use cheap imitation vanilla), and 2oz chocolate extract. I pitched this batch on a nottingham cake from a porter I just racked to keg.

Umm... anyways we'll see how it turns out. If you are going for mega chocolate go ahead and add in more cocoa. You're gonna need to age this brew... id say for 6+ months. It'll be great next fall when the temps start to drop!

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Last edited by sirsloop; 02-11-2008 at 03:27 PM.
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Old 02-11-2008, 06:21 PM   #4
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Just the sort of information I was looking for

I'll stick with .5 of Nugget, and I was already planning on pitching two packets of Nottingham. I think I am going to go for more cocoa in the primary, and I'll make a decision on the amount of extracts to use once I'm transferring to the secondary.

I'm guessing 3-4ish weeks in the primary at least (I've had a brew go for 6 weeks in the primary before and it tasted fine, so I'm not worried about leaving it in primary for a while,) and then I'll bulk age it in the secondary for a month or two before bottle aging it. If I decide that it's too bitter from the use of cocoa at that point, I figure I can always add some lactose (but not too much- my wife is lactose intolerant.) Should be tasty!

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Old 02-11-2008, 08:02 PM   #5
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Unless you've just got it lying around I'd swap the dark DME out for light LME. You'll get plenty of flavor/color from your grains and the cocoa powder

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Old 02-21-2008, 12:23 AM   #6
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I just picked up a 6oz can of Scharffen Berger cocoa powder at the grocery store near me today (I've heard this is good stuff, and was kind of surprised to see it for sale there.) I'm planning on using all 6oz of it in the brew. The one thing I haven't been able to find locally is chocolate extract...although I've found plenty of places selling it online.

I should be brewing this up in a few days hopefully- I've been sick and don't have much energy to do anything, other than sleep, read, and surf the web a bit

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Primary:Chocolate Chip Oatmeal Cookie Holiday Ale, Caramel Apple Cider v.4
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Old 02-21-2008, 05:53 AM   #7
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idk if you have Wegmans down in MD... their health food section has it.

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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Old 02-22-2008, 12:56 AM   #8
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I do actually, there's one north of Baltimore which is probably a 30-ish minute drive for me. I've been meaning to go there anyways

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Old 02-24-2008, 05:09 AM   #9
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I brewed it up today

I went with the recipie as planned- steeped the specialty grains for 20 min, added the 10 lbs of DME, and brought to a boil. The 0.5 oz of Nugget was boiled for 60 minutes, and the 1 oz of Williamette for 15 minutes. I added the Irish Moss at 15 for the heck of it too...I'm not sure how much of a difference it will/did make, becuase this stuff looks like used motor oil

After the wort was chilled, I siphoned it into a sanitized 6 gallon BB, letting it splash and fall inside. While the wort had been chilling, I emulsified the 6 oz of cocoa into some pre-boiled water, making a nice viscous chocolate liquid. I funneled that into the BB, and shook vigorously. I then added the top-off water in stages, shaking the water both in its jug, and then in the BB after each addition. After it was up to 5 gallons, I shook the hell out of it some more and then added the re-hydrated two packs of Nottingham.

It was just as I was affixing the blowoff that I remmebered to measure the OG. It was not what I expected- I got ~1.10 @ 77 degrees. I know the malt alone should not have gotten it that high, so I can only assume that all of the suspended cocoa and yeast threw it off?

Anyways, I set up the blowoff and went out to dinner. When I returned about 3 hours later, there was already signs of krausen Two hours later, and around a bubble a second is coming out of the blowoff. I've never had one take off like this before...I'm expecting a spectacular amount of blowoff by the morning.

The house still smells like chocolately wort...yum.

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Old 02-28-2008, 01:02 PM   #10
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Any idea what you will be using to "sweeten" the bitter chocolate flavor during conditioning phase?

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