Recipe Type: Extract Yeast: WLP004 - Irish Ale Batch Size (Gallons): 5 Original Gravity: 54 Final Gravity: 20 IBU: about 46.78 Boiling Time (Minutes): 60 Color: maybe 102 Primary Fermentation (# of Days & Temp): 7 days at 70F
steep Chocolate Malt and Roasted Barley @ 170 for 20 minutes. After hot break add the chocolate and willamete hops. After 45 minutes add cascade hops.
This turned out to be a decent stout but not quite what I wanted. The beer has a decent cherry and chocolate nose but the flavors don't stand out quite as much as I wanted. I think next time I'm going to use much more chocolate (about 22oz) and real cherries instead of the extract. The beer has a slight medicinal taste that I think is caused by the extract. I'll post back with the results from that.
Made another batch of this over the weekend. This time I'm going for a massive chocolate flavor and added 22 oz of chocolate. Will post how this turns out.
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I have not made any stouts yet, because I only enjoy them when the snow is falling. I have been looking for a stout though to take back home for the upcoming Holidays and stubbled upon your reciepe, it sounds like a perfect treat for the holidays. Keep me posted on your progression, cause I would really like to make one for the occasion.
I could never get the cherry flavor to work out the way I wanted. The second batch (22oz of chocolate) turned out really good. I'll dig through my notes to find my final recipe.
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Did you ever happen across your final recipe. This one sounds like something I'd like to brew up before the temps down here start rising again. Down here in LA, winter is just about over by the beginning of March.
I'm thinking of taking this recipe and adding mint to it instead of cherry. Are you happy with the results of using 22oz of chocolate? Was it too much, or not enough? it seems like with that much chocolate it would end up sinking to the bottom of the bottles or keg. Did you experience that at all? What would you change about this recipe if you did it again?
I'm thinking of taking this recipe and adding mint to it instead of cherry. Are you happy with the results of using 22oz of chocolate? Was it too much, or not enough? it seems like with that much chocolate it would end up sinking to the bottom of the bottles or keg. Did you experience that at all? What would you change about this recipe if you did it again?
I got 22oz by scaling the amount of chocolate I normally make my chocolate milk with to a 5 gallon batch. Most of it stays in the wort pot, but a little bit does make it all the way to the secondary but I've yet to see any in the bottle. I wouldn't change anything at this point. I think it's pretty good just the way it is.
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Chocolate Cherry Hootie Dog Stout
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