Need help with Brooklyn Black Chocolate Stout Clone
 

Hey everyone,

I just threw this recipe together based on the stuff listed on Brooklyn Brewery's website for their Black Chocolate Stout. I searched around with a few results where people had looked, but no real recipes with feedback. I don't know of a yeast that attenuates from 21.7 plato (1.090) to 1.016 to acheive the 10% ABV. I'm hoping the brewinary geniuses of this forum would be able to assist. Here goes nothin':

Title: Brooklyn Black Chocolate Stout Clone
Author: JordanThomas

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.5 gallons
Efficiency: 75%

STATS:
Original Gravity: 1.096
Final Gravity: 1.022
ABV (standard): 9.72%
IBU (rager): 56.05
SRM (morey): 40

FERMENTABLES:
13 lb - Pale 2-Row (65%)
2 lb - Caramel / Crystal 150L (10%)
1 lb - Wheat (5%)
1.5 lb - Chocolate (7.5%)
1.5 lb - Roasted Barley (7.5%)
0.5 lb - Black Barley (2.5%)
0.5 lb - Black Malt (2.5%)

HOPS:
1 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.5) for 30 min, Type: Pellet, Use: Boil
0.5 oz - Willamette (AA 4.5) for 5 min, Type: Pellet, Use: Boil
0.5 oz - Fuggles (AA 4.5) for 5 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temperature: 57 F - 70 F

Thoughts? Ideas? Input?

How did this turn out? Looking to do something similar this weekend. Thanks!

Didn't end up brewing it. Figured I would just let it go. No feedback and I'm no pro.

i'd half all the grains (except the 2-row and maybe the chocolate). waaay too much dark malt

That & way to much crystal as well. You want to keep all your specialty malts at or below 15% of the total grain bill.

So Brooklyns black chocolate stout is on of my favorites... when would I add the chocolate and how could I do this at an extract and grain steeping level...

Bottled- Scottish ale
Secondary- Strawberry blonde ale
Primary-Perves cider (11.2%)

I don't have a good recipe, but the beer doesn't contain any actual chocolate.

here is the recipe
Brooklyn Black Chocolate Stout Clone


Brewer: Triple Freak Email: -
Beer: Brooklyn Black Chocolate Stout Clone Style: Imperial Stout
Type: Extract w/grain Size: 6.5 gallons
Color: 166 HCU (~50 SRM)
Bitterness: 74 IBU
OG: 1.088 FG: 1.022
Alcohol: 8.5% v/v (6.6% w/w)
Grain: 8.0 lb. British pale
1.0 lb. Wheat malt
1.0 lb. British chocolate
5 oz. British black patent
.75 lb. Roasted barley
1.0 lb. Rolled oats
Boil: minutes SG 1.076 7.5 gallons
6.5 lb. Light malt extract
Hops: 2.0 oz. Cascade (6% AA, 60 min.)
3.0 oz. Kent Goldings (5% AA, 60 min.)
1.0 oz. Willamette (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)


Recipe posted