The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Extract Brewing > my first chocolate stout recipe

Reply
 
LinkBack Thread Tools
Old 06-20-2010, 02:55 AM   #1
LyonsViper27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Charlotte NC, NC
Posts: 40
Liked 2 Times on 2 Posts
Likes Given: 7

Default my first chocolate stout recipe

My favorite beer is Young's Double Chocolate stout. I was looking at clone recipes but decided that i wanted to try my own for the first time. i kinda took bits and pieces from other recipes, but would love for some tweaking/suggestions from you guys.

Steeped for 60mins @ 150*F
1 lb Chocolate Malt (350 SRM) 9.26%
1/2 lb Oats Flaked (1 SRM) 4.63%
1/2 lb Roasted Barley (300 SRM) 4.63%

The Boil
5 lb Dark Dry Extract (17.5 SRM) 46.30%
3.3 lb Amber Liquid Extract (12.5 SRM) 30.56%
2 oz. Fuggles Hops @ 60mins
1 lb Fat Free Coco Powder @ 10mins

SafAle English Ale (DCL Yeast #S-04)

1 Split Vanilla bean in the secondary

est OG 1.069
est FG 1.018
est Color 41.1
IBU 13.5

The main things im concerned about is the amount of coco powder and the IBU. I am a huge fan of the malty taste not so much of hops.
Thanks for the help!

__________________
LyonsViper27 is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2010, 04:37 AM   #2
android
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Ames, Iowa
Posts: 3,117
Liked 37 Times on 31 Posts
Likes Given: 3

Default

in order to figure out the IBU, you need to know what AA the fuggles are, but you can assume about 5%, so that would give you about 33 IBU (rager forumula). and for a stout at 1.069, that shouldn't overwhelm anything, and might even be a little low. you might even consider a late hop addition of goldings, fuggles, or if you want a little american kick, a half ounce of cascade between 5 and 0 minutes.

i think your steeping grains look good, but i can't remember what addition the oats make if they're only steeped without something to convert them. maybe they will still add some character, but won't add fermentables without a base malt to convert them.

i can't really comment on the chocolate/vanilla additions, but be careful with that vanilla bean... sample often to make sure it doesn't overwhelm the flavor.

__________________
primary: APA

ebay temp controller | thermostat temp controller
android is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2010, 02:44 PM   #3
ctufano
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Atlanta
Posts: 282
Default

Def let us know how that turns out -- I LOVE Youngs and wanna try an extract version, since I'm too scurred to try AG (that and I dont have the means to)

__________________

On deck: BierMuncher's SWMBO Slayer - Belgian Blonde

Drinking (and almost gone :( ): Cheesefood Caramel Cream Ale
Primary 1: JOAM
Primary 2: Modified JOAM (in a milk jug! :)
Primary 3: Graff Apple Cider
Conditioning: Midwest Supplies Cream Stout

ctufano is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2010, 04:13 PM   #4
JayBullen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: SINY
Posts: 44
Default

If it's unsweetened cocoa powder it will add bitterness to the finished beer. I've made a chocolate stout twice recently, and the second go around I cut back on the hops a bit because the bitterness was too much. I've never used cocoa in the boil, but I add it to my mash, about 8oz for a 10 gallon batch. The flavor is very very subtle, but the chocolate stands out well in the aroma. Android's calculations for 33 IBU seem right to me, not the 13.5 you have. I would probably drop to 1oz Fuggles @ 60min, 1oz Fuggles for 10min which would put you at about 21 IBUs. As to how much bitterness the cocoa powder will add, from my experience it's quite a bit, so you may want to add a little less than 1lb, because if it turns out to be too bitter there's really nothing you can do to fix it. On the other hand, if there isn't enough chocolate, you could always add some to the secondary, either in powder or syrup form(cocoa powder, sugar, water, vanilla extract).

__________________
JayBullen is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2010, 06:41 PM   #5
WhiskeySix
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WhiskeySix's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Kansas
Posts: 149
Liked 5 Times on 4 Posts
Likes Given: 4

Default

A full pound of chocolate in the boil? I brewed the AHS double chocolate kit. It came with 1 oz chocolate. I added another oz. Two ounces last 10 minutes of the boil. When I racked it looked like all the chocolate settled out. The yeast cake looked like chocolate pudding. I put another 4 ounces of chocolate liqueur in the secondary. Probably should have put it in at bottling. It's only been bottled for three weeks but the one I tried didn't have a chocolate taste at all. Very good, but very little chocolate. There is a thread below that talks about Young's and others that add their chocolate at bottling not the boil. Says the chocolate will just settle out like mine did.

__________________

Semper Fi
Mark

WhiskeySix 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
Looking for a chocolate stout recipe 1984CJ Recipes/Ingredients 7 11-24-2011 05:15 PM
Chocolate Stout Recipe (extract) dasBuhbuh Recipes/Ingredients 5 05-27-2010 05:32 PM
Recipe for Chocolate Stout Zombie13 General Beer Discussion 0 03-22-2010 07:36 PM
Chocolate Stout Recipe ohiodad Recipes/Ingredients 10 11-03-2008 01:48 PM
Looking for a Chocolate Stout Recipe jayhoz Recipes/Ingredients 6 08-14-2007 04:03 PM