Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Need help with Brooklyn Black Chocolate Stout Clone

Reply
 
LinkBack Thread Tools
Old 10-05-2012, 06:27 PM   #1
JordanThomas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, Michigan
Posts: 889
Liked 81 Times on 77 Posts
Likes Given: 426

Default 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?

__________________
JordanThomas is offline
 
Reply With Quote Quick reply to this message
Old 12-01-2012, 05:09 PM   #2
kimskibrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Chicago, IL
Posts: 1
Default

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

__________________
kimskibrewing is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2012, 12:57 AM   #3
JordanThomas
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Grand Rapids, Michigan
Posts: 889
Liked 81 Times on 77 Posts
Likes Given: 426

Default

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

__________________
JordanThomas is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2012, 07:02 PM   #4
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,072
Liked 117 Times on 113 Posts
Likes Given: 3

Default

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

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 12-03-2012, 07:21 PM   #5
ACESFULL
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Metro East StL
Posts: 174
Liked 7 Times on 6 Posts

Default

Quote:
Originally Posted by dcp27 View Post
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.
__________________
ACESFULL is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 03:26 AM   #6
jason_g
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 20
Likes Given: 11

Default

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%)

__________________
jason_g is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 06:53 PM   #7
zachattack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: , MA
Posts: 2,451
Liked 233 Times on 201 Posts
Likes Given: 122

Default

Quote:
Originally Posted by jason_g View Post
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.
__________________
zachattack is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2013, 07:04 PM   #8
PackerfaninSanDiego
Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
PackerfaninSanDiego's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Ramona, California
Posts: 1,113
Liked 117 Times on 96 Posts
Likes Given: 6

Default

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

__________________

"Was it over when the Germans bombed Pearl Harbor?"

PackerfaninSanDiego is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2013, 06:41 PM   #9
TPD2245
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Kennesaw, GA
Posts: 18
Default

For what it's worth, they also don't sparge when they brew this stuff.

__________________
TPD2245 is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2014, 01:46 PM   #10
twelfthman01
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Buda
Posts: 28
Default

sorry to revive a very old thread, but I love this beer and am about to brew my own similar version...

previous poster - that isn't the recipe, looking at their website and list of ingredients...

http://brooklynbrewery.com/brooklyn-beers/seasonal-brews/brooklyn-black-chocolate-stout

IBU is 51
ABV is 10%

Willamette and American Fuggle

the book "Beer Captured" has the following for Brooklyn Black Chocolate Stout - which you could adjust to 51 IBU and use the right hops (above), plus up the percentages across the board to get to 10% ABV - He suggests mashing at 152 for 90 minutes - which I'd agree with to get the yeast to get to 10%

OG: 1.089
FG: 1.022
SRM: 100+
IBU: 47
ABV: 8.4%

14lb British 2-row
1lb US Wheat malt
15oz British chocolate malt
7oz British roasted barley
4oz flaked wheat
3oz British black patent malt
(90 minute mash @ 152F)

2.5oz EKG @ 90 minutes
0.5oz EKG @ 15 minutes
0.5oz Cascade @ 15 minutes
0.5oz Willamette @ 5 minutes
0.5oz Cascade @ 5 minutes

Yeast: 1056 or 1028 - but personally I plan to use 1726 and ferment around 65 - it will handle the high alcohol and will end up fairly clean with some plum and dark fruit esters.

__________________
twelfthman01 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
AG Brooklyn Monster Ale Clone abarhan All Grain & Partial Mash Brewing 3 01-23-2013 06:25 AM
Chocolate Stout Recipe Help Hebby5 All Grain & Partial Mash Brewing 6 08-14-2012 02:37 PM
Chocolate or Black malt to colour an ESB? CanadianQuaffer All Grain & Partial Mash Brewing 13 02-07-2012 03:38 AM
AG Black Butte Porter clone confirmation Coldies All Grain & Partial Mash Brewing 3 08-04-2011 04:41 PM
Black Patent and Chocolate Malt in Oatmeal Stout kpr121 All Grain & Partial Mash Brewing 7 07-03-2011 12:09 PM