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Old 04-20-2007, 02:11 PM   #1
sirsloop
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Default German Chocolate Stout

Recipe Type: All Grain
Yeast: Nottinghams
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.080
Final Gravity: 1.018
Boiling Time (Minutes): 60
Color: BLACK
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): 10 @ 68F

3lbs Light Extract DME
6lbs Dark Extract DME
.5 lbs Cracked Roasted Barley
4oz Herseys Cocoa Powder (unsweetened raw Cacao)
1oz Coconut Extract
1oz Pure Vanilla Extract
2oz Chocolate Extract
1oz Saaz Hop
.5oz Chinook Hop

Procedure
• Place bag of roasted barley in 2 gallons of water and bring to 160°F
• Steep for 20 minutes – stirring regularly and vigorously
• Pull out grain bag – sparge with 170° water optional
• Add malt extract and and boil for one hour
• Add Chinook Hops at 60 minutes
• Add Irish Moss at 15 minutes.
• Add Saaz Hops at 15 minutes
• Add Cocoa Powder, 1oz Pure Vanilla Extract, 2oz Chocolate Extract and 1oz Coconut Extract at flame out.

This was an experimental brew that I did about 8 months ago. Its a big beer designed to play off German Chocolate Cake. This beer will need to age at least 2-3 months before its really ready. At that time you'll get a subtle coconut nose on top of a BIG malty chocolate stout. This is a stomach warmer...best had after dinner to finish the night off

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Last edited by sirsloop; 05-15-2008 at 06:16 PM.
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Old 07-09-2007, 03:28 PM   #2
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WARNING!

If anybody brews this... make sure you have a blow off tube attached to the primary. This recipe blew my 6.5 gallon primary up, sending **** stains and the airlock clean to the ceiling. I just got another report of this recipe blowing the top off a primary.

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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Old 02-02-2008, 12:23 PM   #3
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I came across this recipie yesterday, and was inspired to go buy supplies It looks like a nice, fairly simple chocolate stout recipie (as I'm probably going to leave the coconut extract out- I just want a BIG chocolate stout!)

Not surprisingly though, I had to do some substitution for the hops. My LHBS did not have either of the two you used. So for Chinook, I got some Nugget, and for Saaz, Williamette. Both were listed as approximate replacements on AustinHomeBrew, so we'll see how it goes...

One more thing- did you use LME or DME for this? I got DME, so if you used the former, I'm wondering if I may have to up the bittering hops slightly. I don't necessarily like really bitter brews, but I don't want it to be overly sweet either. I may also sub addtionaly cocoa powder, if I can't find the chocolate extract (should be fine I'd think, as most every other chocolate stout recipie uses just cocoa powder. This is the first one I've seen that calls for extract.)

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Old 02-02-2008, 02:08 PM   #4
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Not to be a stickler, but where's the German part?

If you are referring to German Chocolate cake then you're still incorrect, but don't worry MOST Americans get it wrong too.

It's actually "German's" Chocolate cake. German was the name of the English baker who invented said cake recipe.

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Old 02-07-2008, 05:28 PM   #5
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Yeah I realize that german chocolate cake isn't "German"... but the vanilla, coconut, and chocolate extract make it like a "german chocolate cake" stout. I think just because people make German style beers they get hung up on the fact that there is nothing German in the stout, except possibly the Saaz. Besides, if you go to the store today you don't buy "german's chocolate cake". Really, its turned into a standard dark chocolate cake with the special coconut frosting on top. The frosting is what makes a german chocolate cake unique.

I usually specify, but I used DME for this recipe. Generally even pounds are used for DME and some 1.1 multiple like 3.3, 6.6 are for LME. Thats not always 100% true but if the recipe doesn't specify you can make that assumption. You may want to reconsider the coconut extract. I went out on a limb with this brew, but after a few months it tasted fantastic! The hop variety is really not all THAT important. Its a huge beer and its WAY on the malty side...which is what I wanted.

Also, looking back... I probably had an incorrect hydrometer reading for the OG. 9# of DME probably only got the brew up to like 1.060-65ish. Thats likely from poor mixing and/or inexperience. I had only made a few batches under my belt when I did this brew back on 7/6/06.

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~

Last edited by sirsloop; 02-07-2008 at 05:40 PM.
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Old 03-05-2008, 09:53 PM   #6
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Quote:
Originally Posted by sirsloop
Also, looking back... I probably had an incorrect hydrometer reading for the OG. 9# of DME probably only got the brew up to like 1.060-65ish. Thats likely from poor mixing and/or inexperience. I had only made a few batches under my belt when I did this brew back on 7/6/06.
I ran your numbers, I think your original numbers where correct. If you used Dry Malt Extract, 9# at 45 points per pound, plus 1/2# or Roasted Barley at 29 ppp with a 5.5 gallon batch yields a 1.076 plus whatever your cocoa powder, and extracts add.

Now if you used LME and didn't account for the difference in potential grafity, you'd get a finish of about 1.063

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Old 03-06-2008, 03:17 AM   #7
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Quote:
Originally Posted by sirsloop
Yeah I realize that german chocolate cake isn't "German"... but the vanilla, coconut, and chocolate extract make it like a "german chocolate cake" stout. I think just because people make German style beers they get hung up on the fact that there is nothing German in the stout, except possibly the Saaz. Besides, if you go to the store today you don't buy "german's chocolate cake". Really, its turned into a standard dark chocolate cake with the special coconut frosting on top. The frosting is what makes a german chocolate cake unique.
Wrong-O again. The frosting doesn't have a dang thing to do with it. Thing about it for a minute...the Germans never explored places where coconuts were grown...the English on the other hand...

You are still missing the point...it's NOT German at all, never was, NEVER will be...it's "German's"...it a persons name..."German" was the name of the baker that came up with the cake recipe...German's Chocolate Cake is English!
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Old 04-11-2008, 05:06 PM   #8
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OK, it's been several weeks...how'd your stout turn out?

I am really interested because I was in Hawaii last week and had Maui Breweries Chocolate Coconut Porter that was most excellent.

I've been doing some googling and decided I want to try it.

My Choco Stout tastes pretty good, but I only used grains. How'd yours turn out with the chocolate?

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Old 04-11-2008, 05:14 PM   #9
sirsloop
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Well... i'll throw it on gas tonight and try it out. I just kicked a keg so i've got a free slot. Just for you... i'll probably yank it and put it in storage until the fall. Its apfelwein season.

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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
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Old 04-11-2008, 05:22 PM   #10
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Thanks.

I have about 3 batches of apfelwein that I haven't touched in months. Time to sample again...dang, the life of a Quality Assurance Specialist...
I'll break one open for you tonight!

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