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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Double Chocolate Stout...
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Old 02-28-2008, 01:23 AM   #1
bluedragoon85
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Default Double Chocolate Stout...

Hi. I am going to be brewing a 5 gallon batch of AHS extract double chocolate stout tomorrow. I wanted to try something funky, yet tasty. I haven't heard much about people brewing chocolate stouts on this forum, so I guess it isn't that common. I was hoping to get some feedback from does who have brewed it and if it actually has a strong chocolate flavor to it.

My recipe includes:

Malt Extract: 2 lb. Amber Extract, 5 lb. Dark Extract.
Specialty Grains: 3/4 lb. Chocolate, 1/2 lb 2-Row, 1/4 lb. Crystal 40 L, 1/8 lb. Black Patent, and 1/8 lb. Roasted Barley.
Additional Sugars: 1/2 lb. Malto Dextrin.
Hops: 1 oz. Galena (bittering)
Other: 1 oz. Unsweeted Cocoa.

Yeast: Muntons Ale (2 packets)

Mod edit: This is recipe related, it's been moved to the relevant forum.

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Old 02-28-2008, 01:48 AM   #2
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I brewed Northern Brewers variant of that, its a Double Chocolate Cherry Stoudt. Im kegging it tonight but so far it tastse great!! If you like stoudt youll really enjoy the one you got, it has similar ingredients the one I brewed. Good Luck.

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Old 02-28-2008, 02:02 AM   #3
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I've done the BYO AG Young's Double Chocolate Stout recipe. Came out great, when it was young. For some reason, it didn't age well. The chocolate taste was very evident as it used cocoa powder and chocolate extract. Be careful when adding the cocoa to the boil, if that's what your recipe calls for, as the powder provides a great opportunity for a massive boilover.

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Old 02-28-2008, 02:09 AM   #4
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Quote:
I've done the BYO AG Young's Double Chocolate Stout recipe. Came out great, when it was young. For some reason, it didn't age well. The chocolate taste was very evident as it used cocoa powder and chocolate extract. Be careful when adding the cocoa to the boil, if that's what your recipe calls for, as the powder provides a great opportunity for a massive boilover.
Thanks for the tip I will be adding the Cocoa during the las 5 minutes of the boil. Man, I can't wait! I love chocolate, and I love beer! Plus, the satisfaction of saying I brewed a chocolate flavored beer is priceless. I will try to hold of tasting the brew until it has been at least 3 weeks in bottles and then see how it tastes from there. How young did you drink yours?
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Old 02-28-2008, 02:12 AM   #5
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I don't know that 1 oz. of cocoa will give you that much of a chocolate flavor. I use 4 oz. of unsweetened bakers chocolate in my chocolate stout, is powdered cocoa that much stronger?

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Old 02-28-2008, 02:35 AM   #6
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I did that same kit from AHS when I was doing PM's. I added dark cherry extract along with the cocoa powder at bottling and I aged it on oak chips for a few weeks. It wasn't terrible, but the flavors did not go very well together.

I'd recommend that you follow the AHS instructions and see if you like the end result.

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Old 02-28-2008, 03:06 AM   #7
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I'm curious about why you're using the 2 row...aren't you just steeping?

2-row is a base malt and needs to be mashed to get starch conversion. You won't get anything out of it just from steeping.

There were a couple of threads just last week on brewing chocolate stouts. And several recipes, if you haven't already, use the search function.

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Old 02-28-2008, 03:14 AM   #8
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Quote:
Originally Posted by Revvy
I'm curious about why you're using the 2 row...aren't you just steeping?

2-row is a base malt and needs to be mashed to get starch conversion. You won't get anything out of it just from steeping.

There were a couple of threads just last week on brewing chocolate stouts. And several recipes, if you haven't already, use the search function.
Easy Revvy. If you haven't already researched the kit(s), here they are.

From AHS website
Fermentable Sugars:
Extract: 7 lbs. Liquid Malt Extract, .5 lbs. Base Grains, 1.25 lbs. Specialty Grains.
Mini Mash: 5 lbs. Liquid Malt Extract, 2.5 lbs. Base Grains, 1.25 lbs. Specialty Grains.
All Grain: 9 lbs. Base Grains, 1.25 lbs. Specialty Grains
http://www.austinhomebrew.com/produc...roducts_id=310

Bluedragoon, I would be interested in the instructions. Would you mind posting the reference to the two row addition?
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Old 02-28-2008, 05:11 AM   #9
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Quote:
Bluedragoon, I would be interested in the instructions. Would you mind posting the reference to the two row addition?
The instructions state:

In a 16 to 20 quart stainless stockpot, bring 2 1/2 gallons of water to 155 F and turn off heat.

Put the crushed grains in the grain bag:
3/4 lb. Chocolate, 1/2 lb 2-Row, 1/4 lb. Crystal 40L, 1/8 lb. Black Patent, 1/8 lb. Roasted Barley.

Soak the grain in the hot water for 15 minutes. Lift the grain bag in and out of the water as if it is a teabag. After soaking the grains, lift the grain bag our of the water being careful not to splash yourself. Once the bag has dripped almost all of the water out, discard the grains and return to heat until boiling.

... and that is about it. I was curious to about the 2-row since I read somewhere that it is a base grain. However, it is an extract brew, but it would be nice to get that doubt out of my head as to why I'm using 2-row.
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Old 02-28-2008, 06:01 AM   #10
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of our 48 stout recipes, 9 of them have chocolate in the title....

http://www.homebrewtalk.com/forumdis...=68&order=desc

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