Recipe Type: All Grain Yeast: Nottingham Yeast Starter: Nope Additional Yeast or Yeast Starter: Nope Batch Size (Gallons): 10 Original Gravity: 1.060 Final Gravity: 1.014 IBU: 30 Tinseth Boiling Time (Minutes): 60 Color: 39 SRM Primary Fermentation (# of Days & Temp): 28 days 65 degrees Additional Fermentation: nope Secondary Fermentation (# of Days & Temp): nope
This Chocolate Stout is really good. I call it Five Horizons because of my love for the band Pearl Jam and their song "Black". The chocolate comes through HUGE which is the point here. It makes a great desert beer, stout float or irish car bomb.
3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes
30 IBUs Tinseth
8OZ 100% Cocoa Power added 5 minutes before flameout
Dash of Chocolate Essence added when kegging
OG 1.060 w/ 70% mash efficiency.
Single infusion mash at 154 degrees.
Adjust grains to your efficiency & batch size.
*The Cocoa powder MUST BE 100% Cocoa Power. This is the key to this beer.
*Chocolate essence is for aroma.
*The other key is to let it sit in the primary for as long as possible. The longer it sits on the trub the more chocolate flavor you will have. I'm not sure why; it's just how it's worked out in my experience.
*Serve on Nitro for best results.
I just brewed this on 11/15/2001. I scaled it back to a 5 gal batch, and used the 8oz container of Hershey's Unsweetened Cocoa Powder. I can report what the gravity sample tastes like, but when I rack this beer, it'll be going on some PB2 (trying to make a reese's peanut butter cup stout).